Homemade Crackers

Gluten, Dairy, Egg and Nut Free

Thermomix and Conventional Methods

Ingredients

• 200g Gluten Free Flour
• 100g Quinoa (whole and uncooked)
• 3 Tbl Chia Seeds
• 100g filtered Water
• 60g Extra Virgin Olive Oil
• Himalayan Salt and Freshly Cracked Pepper (opt. to taste)

Thermomix Method

1. Preheat oven to 175 degrees
2. Place all ingredients into thermomix bowl mix 7 secs/ Speed 7
3. Knead 2 mins/knead function
4. Tip dough onto baking paper and roll out thinly (about 1 -1.5mm)
5. Cut into desired shapes (I use a knife and cut into small sized rectangle pieces 2cm x 4cm)
6. Transfer cut pieces to baking tray and cook for 15-20 minutes, until golden brown (time will vary depending on your oven, so best to check at 15 minutes)
7. Remove from the oven and allow to cool before serving with your favourite  dips

Conventional Method

1. Preheat oven to 175 degrees
2. Place and ingredients into a large bowl and mix well
3. Tip dough onto clean surface and knead until combined into a dough consistency
4. Move dough onto baking paper and roll out thinly (about 1 -1.5mm)
5. Cut into desired shape (I use a knife and cut into small sized rectangle pieces 2cm x 4cm)
6. Transfer cut pieces to baking tray and cook for 15-20 minutes, until golden brown (time will vary depending on your oven, so best to check at 15 minutes)
7. Remove from the oven and allow to cool before serving with your favourite dips