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 these amazing Healthy 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 Chocolate Quinoa Crackers
- Quinoa Flour
- Granulated Erythritol
- Unsweetened Natural Cocoa Powder
- Double-Acting Baking Powder
- Unsweetened Vanilla Almond Milk
- Coconut Oil
- Vanilla Extract
- You can find the full recipe and instructions in the Naughty or Nice Cookbook!
With love and good eats,
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.
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?
I usually photograph around 2-3pm, but on this day I shot around 9am since I baked them early and couldn’t wait haha
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 🙂
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”):
awesome–thanks for your quick reply!
Look really good and sound so much more healthy! Pinning it!
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!
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 😛
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!
I love this! This is classic and awesome! 🙂
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…
This is so I want! 🙂
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!
Hi, I want to try to bake this, can I use butter instead of natural oil?
Yes, melted butter can replace the oil.
thanks! i just made it today but using whole grain flour. its very sticky and difficult to work with. but taste amazing! 😀
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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How long do you bake this recipe for and at what temperature?
Also how much baking powder, and almond milk?