These crispy crackers are as tasty as they are easy to make. Quinoa is an interesting grain that comes from the Andes regions of South America. It's very nutritious and particularly high in protein, and has long been trendy with the health conscious crowd. In addition to being good for you, quinoa has a great nutty flavor that lends well to breads, crackers, and other baked goods.Quinoa grains are small, and there are many varieties which vary in color. Using mix of plain, red, and black quinoa varieties gives these crackers an attractive "seeded" appearance, but any kind of quinoa will work. You can reduce the amount of chile powder and cayenne pepper for a less spicy cracker. Serve these crackers with cheese, guacamole, hummus, or salsa. They keep for a couple of weeks well in an airtight container.
- 1/2 cup raw quinoa
- 1 cup water
- 1 teaspoon salt
- 1/2 cup bread flour
- 1/2 cup coarse cornmeal
- 1/4 cup olive oil
- 1/2 cup buttermilk
- 1/2 teaspoon chile powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon salt, or to taste
- 1 teaspoon garlic powder
- Kosher salt for sprinkling on top of crackers
- Place the quinoa in a fine-meshed strainer and rinse several times with cold water. Place the rinsed quinoa grains in a medium saucepan along with 1 cup water and 1 teaspoon salt. Bring water to a gentle simmer, cover, and cook quinoa until water is absorbed, about 12-15 minutes.
- Remove quinoa from heat, uncover, and fluff with a fork. Set aside to cool.
- Place the bread flour, cornmeal, chile powder, cayenne pepper, black pepper, garlic powder and salt in a medium bowl and whisk to mix. Add the olive oil to the flour mixture and stir lightly with a fork. Add the buttermilk, stirring until the liquid is incorporated. Add more buttermilk if needed until mixture comes together as a kneadable dough. Knead dough for several minutes until it is smooth, adding a small amount of flour if the dough is sticky. Let dough rest for 5 minutes.
- Preheat oven to 325 degrees. Roll out half of the dough between two sheets of parchment paper as thinly as possible. Lift off the top sheet of parchment paper, and transfer the bottom sheet with the dough to a baking sheet. Use a pizza cutter or sharp knife to score the dough into desired cracker shapes.
- Bake crackers until golden and crispy, about 15 minutes. Remove from oven and let cool before breaking crackers apart along score lines.
- Roll out, cut, and bake remaining half of dough.
- Store crackers in an airtight container for up to two weeks.