Quinoa Cumin Crackers
- 1/2 cup quinoa
- 1 tsp cumin
- 3 tbsp chia seeds
- 1 tbsp coconut oil
- 6 tbsp water
Preheat oven to 350 degrees
Cook quinoa according to the package and let it cool down for a while.
- In a bowl, mix together cooked quinoa, olive oil, half of the cumin, seeds, water, salt and pepper.
Line a baking tray with parchment paper and smooth the mixture and spread evenly and as thinly as possible
Sprinkle the rest of the cumin on top
Bake 30 minutes until golden brown
Flip over and bake another 15 minutes
spread out as thinly as possible and dehydrate until you get a texture that you like.
Dehydrate at 110 degrees
Cooking over 118 degrees is no longer considered raw. If you want a more raw cracker then dehydrating is a better option.