This is my first experiment with homemade crackers. Sometimes I like to eat my Maple Quinoa Cereal dry as a snack, which gave me the idea to turn it into a savory cracker.

I love eating these plain, but my favorite topping is a dollop of  Laughing Cow Spreadable Light Creamy Swiss Cheese, with chopped bosc pear, and a hint of fresh cracked black pepper!

These crackers do not contain any flours or oils and in fact only consist of 5 ingredients! You could use this recipe as a guideline to make different flavored crackers by changing the seasonings and seeds on top! Next time I may try a sweet sesame poppy seed cracker! Mmmm, the possibilities are endless!

Quinoa Flax Crackers
Makes about 40 crackers

2 cups cooked quinoa
2 Tbsp finely ground flaxseed
1 Tbsp  salt-free Italian seasoning (I used Frontier)
¼ tsp ground sea salt
1-2 Tbsp sunflower seeds

Preheat oven to 400 degrees. Combine quinoa, flaxseed, seasoning, and salt in a food processor and blend until a dough-like consistency if formed.  Spread the dough onto a baking sheet lined with parchment paper (do not use wax paper). Place another sheet of parchment paper on top of the dough and flatted with a rolling pin until it has spread into a thin layer. Sprinkle sunflower seeds on top of the flattened dough. Place parchment paper on top and lightly roll the seeds in so they stick. Remove top layer of parchment paper and cut the dough into 1in x 1in squares. Place in the oven and bake for 25-30 minutes until edges become golden.