Sunday, June 20, 2010
Almond Quinoa Crackers
I tried a recipe from The Gluten-free Goddess' website for my first attempt at crackers, and I was very happy with how they turned out. I don't have a rolling pin at the moment, so I just pressed them down with my hands, which made them a bit thicker than regular crackers, and also a bit softer than regular crackers. But they were still delicious. I ate some spread with peanut butter, and some with tuna salad spread over them. And some of them, I just ate plain, appreciating the wonderfully grainy texture and the slightly sweet aftertaste. Store these in an airtight container for several days, and keep them in the fridge to make them last longer.
Find the recipe here. I used a real egg instead of the Egg Replacer and made half with the onion/garlic powder and half plain. Both were great, but for spreading something like peanut butter or jam, make the plain ones.