Jul 17, 2012
Healthy Chocolate Quinoa Crackers
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!
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!
Healthy Gluten-Free Chocolate Quinoa Crackers
- 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
- Place a large Silpat onto your counter, and then tape a sheet of parchment paper around a rolling pin.
- Line a large cookie sheet with parchment paper.
- In two separate bowls, measure the oil and water.
- 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)
- 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.
- 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.
- 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.
*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
Mmmm, 100-calorie, crunchy, chocolatey goodness. Yet another reason to make these again.
Totally delicious with peanut butter and jelly, but still great on its own. Enjoy!