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These are my all-time favorite crackers! They’re perfectly crunchy and flavored with the most irresistible homemade everything bagel seasoning. I almost always have to bake a double batch—or hide them from the rest of my family so I don’t have to share! Leftovers will stay crunchy for at least one week, if not longer, if stored in an airtight container.
Ingredients
- 1 cup (120g) quinoa flour (measured like this), plus more for rolling
- 2 tsp homemade everything bagel seasoning (see Notes)
- 5 ½ tbsp (82mL) warm water
- 1 tsp olive oil
- ¼ tsp salt
Instruction
- Preheat the oven to 350°F.
- In a medium bowl, whisk together the quinoa flour and homemade everything bagel seasoning. Make a well in the center. Pour in the water and olive oil. Mix all of the ingredients together until a dough forms.
- Lightly flour a silicone rolling pin and silicone baking mat with quinoa flour. Transfer the dough to the mat, and roll out to 1/16” thick. Slice the dough into 1”-square pieces using a pizza cutter or a sharp knife, and prick the center of each square with a fork. Separate the crackers, if possible, so they’re no longer touching (this ensures even baking!). Sprinkle the salt on top, and gently pat it down into the dough.
- Slide the mat onto a baking sheet. Bake at 350°F for 25-30 minutes or until the crackers are golden and crunchy. Cool the crackers completely to room temperature on the baking sheet before transferring to an airtight container.
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