Are you a chocolate lover?  If you are, I love you then you’re at the right place…  because you just found a recipe for Healthy Gluten-Free Chocolate Quinoa Crackers!
Chocolate Quinoa Crackers

Skip the Wheat Thins, the Ritz, the Saltines and all the other crackers out there and make chocolate crackers instead.  These crackers are a five-ingredient wonder (technically seven ingredients, but no one counts water and salt!), they are sweet but not overly so, and obviously, they’re full of chocolatey goodness!

Chocolate Quinoa Crackers

Healthy Gluten-Free Chocolate Quinoa Crackers

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: forty 1.5 inch crackers

Serving Size: 4 crackers

Calories per serving: 100

Healthy Gluten-Free Chocolate Quinoa Crackers

Ingredients

  • 46g (3 tbs + 1 tsp) Neutral Oil (make sure it's safe at high temps!)
  • 1/2 cup Water (have a few extra tablespoons handy if needed)
  • 136g (1 cup) Quinoa Flour
  • 96g (1/2 cup) Granulated Erythritol* (or dry sweetener of choice)
  • 40g (1/2 cup) Regular Cocoa Powder (unsweetened)
  • 1 tsp Baking Powder
  • 1/4 tsp Salt

Instructions

  1. Place a large Silpat onto your counter, and then tape a sheet of parchment paper around a rolling pin.
  2. Line a large cookie sheet with parchment paper.
  3. In two separate bowls, measure the oil and water.
  4. In a medium-sized bowl, whisk together the quinoa flour, erythritol, cocoa powder, baking powder and salt. Drizzle the oil over the mixture and rub in with your fingers until it looks a little like sand (it should smell strongly of quinoa right now, but once the water is added and the crackers are baked they will be allll chocolatey)
  5. Slowly add in the water, still mixing using your fingers. Add enough water to form a ball (should not be too moist and should not be too dry where pieces crumble off). Pat the dough into a ball and place on the taped down parchment paper.
  6. Preheat oven to 400 degrees. Roll the dough out carefully, making sure that it doesn't tear. If it does, add a little bit more water, re-pat into a ball and roll out again. Roll out to about 1/8" thickness. Slice into squares using a pizza cutter.
  7. Transfer the squares onto the prepared pan about 1 inch apart and poke holes into them using a fork. Bake for ~10-11 minutes (they will be soft out of the oven but will become crunchy once cooled), and cool on a wire drying rack.

Notes

*If you are looking for sweet chocolatey crackers, use Truvia spoonable instead of the erythritol :)

This recipe is: sugar free, high fiber, gluten free and vegan!

Recipe adapted from: The Edible Perspective

http://dessertswithbenefits.com/chocolate-quinoa-crackers/

Healthy Dessert Blog - chocolate quinoa crackers

Mmmm, 100-calorie, crunchy, chocolatey goodness.  Yet another reason to make these again.

Chocolate Quinoa Crackers
CHOMP
Totally delicious with peanut butter and jelly, but still great on its own.  Enjoy!

Labels: 5-Ingredients-or-Less, Chocolate, Cookies-and-Crackers, Eggless, Erythritol, Gluten-Free, High-Fiber, Nutrition-Label, Quinoa-Flour, Sugar-Free, Vegan

Comments (17)

  1. Yumgoggle: July 17, 2012

    I want to try this and spread every jam and fruity spread I have in my fridge. I have just finished my canning streak and I am so excited to try them with this amazing choco crackers.
    Myfudo here…Normally we’d never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I’d love to share our newest launch with you, I hope you don’t mind? Now that we are getting a new look…Myfudo is moving to a new domain http://www.yumgoggle.com This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it’s free) http://www.yumgoggle.com/gallery
    We look forward to seeing your wonderful pictures, as always.
    p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, we hope you’ll participate =)
    http://www.yumgoggle.com/japanese-cuisine-japanese-spinach-side-dish-horenso-no-ohitashi-kitchenaid-mixer-giveaway/

  2. OK, yum!!! I am really enjoying your blog! Mostly because you are so young yet so conscious of nutrition and health! And your pictures are beautiful. What time of day do you usually photograph?

  3. Bengela: July 18, 2012

    just found you this past weekend and look forward to your weekly surprises…can you use a different flour besides quinoa, like almond or coconut? If not, then can I make quinoa flour by just throwing some in the food processor? Thanks for sharing your creativity :)

  4. Jessica: July 18, 2012

    I usually photograph around 2-3pm, but on this day I shot around 9am since I baked them early and couldn’t wait haha

  5. Jessica: July 18, 2012

    I’m sure other flours can be used, but if using coconut flour, I would recommend using a very small amount since it is such an absorbent ingredient. In the original recipe by the Edible Perspective, Ashley used both quinoa flour and whole wheat flour. However I made these using quinoa flour because quinoa is a complete protein and makes for a good snack.

    Yes, you can make your own quinoa flour! Here is a link on how to do it (scroll down to “REAL FOOD Crackers”):
    http://www.edibleperspective.com/home/2010/3/24/three-recipes-justforyou.html

  6. Shumaila: July 18, 2012

    Look really good and sound so much more healthy! Pinning it!

  7. Anonymous: July 19, 2012

    Hi Jessica! I just pinned these, they look so good! I’m also wondering if you’re a self-taught photographer and if you have any advice for someone just starting out? Thanks!

  8. Jessica: July 19, 2012

    Thank you so much! And yes, I am a self-taught photographer. To tell you the truth, it’s been a year with my new camera and I still haven’t read the manual or guide books that came with it :P
    If you are just starting out, I would recommend “getting to know” your camera. Play with the buttons and see how the different settings affect the lighting, clarity and focal point. After a while you realize you need to switch settings when shooting far away and close up. I like to prop a large white poster board next to the dish to provide more light and remove shadows (I used a poster when shooting these pictures, since the weather was crappy and it was very early so harsh/direct light was coming inside). If you want to learn more, search on Google :) Hope I helped!
    -Jess

  9. Bengela: July 20, 2012

    awesome–thanks for your quick reply!

  10. Lucy Hill: July 20, 2012

    I love this! This is classic and awesome! :)

  11. Javelin Warrior: July 20, 2012

    So simple but so beautiful – and I bet they’re tasty too! I really love that you found a way to work quinoa into the crackers…very cool. I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for creating such amazing food…

  12. Lynda Bay: August 1, 2012

    This is so I want! :)

  13. Erin W: August 14, 2012

    What a great recipe! Sounds delicious and easy enough to make for this wheat-free family! I’m sure my kids will just die over them!

  14. artaniaR: August 30, 2012

    Hi, I want to try to bake this, can I use butter instead of natural oil?

  15. Jessica: August 30, 2012

    Yes, melted butter can replace the oil.

  16. artaniaR: August 30, 2012

    thanks! i just made it today but using whole grain flour. its very sticky and difficult to work with. but taste amazing! :D

  17. Jessica: August 31, 2012

    Sorry it was difficult to work with, I guess it was from the change in flour? But I’m glad you liked the crackers!

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