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“This is an adaptation of a flax/quinoa cracker that is all over the internet. Although I really like the original version, I wanted something a little more traditional in texture. I also needed to keep the carbs down as I am a diabetic. This is a great compromise!”
READY IN:
20mins
SERVES:
32
UNITS:
US

Ingredients Nutrition

  • 12 cup almonds (use almond meal or flour)
  • 12 cup quinoa, seeds*
  • 12 cup flax seed, meal*
  • 12 teaspoon salt (I prefer sea salt)
  • 34 teaspoon baking powder
  • 12 teaspoon italian seasoning
  • 12 cup water
  • 2 tablespoons olive oil

Directions

  1. *Grind the quinoa and the flax up seperately in a blender.
  2. Add all the dry ingredients in a medium bowl and stir until blended.
  3. Pour in the water and oil then mix.
  4. Spread the mix put onto an 11x17 inch jelly roll pan or baking sheet (put parchment paper down first to prevent sticking) use a rolling pin to get it all the way across.
  5. Use a sharp knife to cut the crackers into 32 pieces.
  6. Bake at 375 degrees for about 10 minutes. Turn the pieces and remove as they brown up, keeping an eye on them from this point on.

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