It's the simplest snack imaginable, but there's something extra satisfying about taking the time to make your own vegan, gluten-free crackers. With just a handful of simple ingredients, including protein-rich Toasted Quinoa, these crispy critters are especially tasty when topped with nutmilk cheese from Punk Rawk Labs.

Ingredients

3/4 cup cooked Toasted Quinoa
1/4 cup flax seeds
1/3 cup water, plus more for soaking
2 Tbs olive oil
1/2 tsp baking powder
1/2 tsp sea salt

Directions

Place cooked quinoa in a shallow container and cover with about 1" water. Leave to soak overnight.
The next day, drain and rinse the quinoa. Preheat the oven to 425 degrees F.
In a food processor, combine the soaked quinoa with all of the other ingredients. Process until smooth.
On a sheet of parchment paper, roll the dough out thin.
Move the parchment to a baking sheet, and bake for 12 minutes. The dough should still be soft enough to cut.
With a pizza cutter or sharp knife, cut the cooked dough into squares and return to the oven for an additional 12 minutes.
Top with Punk Rawk Labs Cashew of the Woods Cheese and Shishito Gold Mustard and fig jam.

Buy Toasted Quinoa