Buckwheat Quinoa Crackers

Directions

Preheat oven to 350°F.

Make quinoa flour by placing dry quinoa in a large bowl, add quinoa, and pulse until it is the consistency of fine flour. You may have a few whole seeds, but that's okay.

Add 1 cup of quinoa flour, plus remaining dry ingredients into a medium bowl.  Whisk together.

Add olive oil and use hands to combine until mixture resembles a coarse meal.

Add water and continue to mix until you have a smooth but firm batter.  You may need to add more water to get the correct consistency.

Divide batter into two balls.  Turn one ball onto a piece of parchment or silicone baking mat that lightly floured with the quinoa.  Flatten with hand, sprinkle with more quinoa flour, and cover with another piece of parchment or silicone mat.

Using a rolling pin, flatten the dough until it is about 1/16 inch thick, sprinkling with more flour if necessary.

Remove top sheet and sprinkle with desired herbs and a pinch of salt, if desired (see suggestions below.)  Replace top sheet and use rolling pin to roll the seasonings into the cracker dough.

Remove top again, score into cracker shape using a pizza slicer or sharp knife. Repeat with other half of dough. 

Slide both bottom sheets with batter onto a baking sheets.  Bake for 20 minutes. Time depends on cracker thickness, so keep an eye on them!

Check crackers at this time.  If outer crackers are brown and crisp, remove.  Return uncooked crackers to oven to cook for 10-15 minutes more, checking occasionally to see the outer crackers aren't overcooking.  You may also wish to flip the crackers to allow the bottoms to cook more enenly.  Do this by placing a sheet over the crackers and another inverted baking sheet.  Flip the "sandwich" over and remove the pan and sheet on top.  You want the crackers to be cooked through and crispy, not soft.

Remove trays from oven and let cool completely.  Store in an air-tight container in the cabinet (if completely dry) or refrigerator.