Ingredients

1 cup quinoa

1/3 cup water (plus 1-2 tbsp if needed)

1 tsp Herbs de Provence, or more to your desired taste

Everything Bagel Sprinkle

Instructions

1. Preheat oven to 375 F.

2. Rinse 1 cup quinoa and soak in 2 cups of water for at least 6 hours or overnight.

3. Drain and rinse the expanded quinoa and put into a blender or large bowl if using an immersion blender. Add 1/3 cup water and Herbs de Provence.

4. Blend for about 2-3 minutes until it takes on the consistency of pancake batter. If you didn’t soak the quinoa long enough you may need to add another tablespoon of water to get it to blend into a batter, but only do this after you’ve blended it for a few minutes and you’re sure it needs thinning out.

5. Line a large cookie sheet with parchment paper and pour the batter onto the paper, using a spatula to spread it out evenly. Sprinkle with Everything Bagel Seasoning.

6. Bake for 15 minutes then remove from the oven and cut into squares or diagonals with a pizza or pastry cutter.

7. Flip the crackers over and peel off the parchment paper and bake for another 15 minutes.

8. Separate the crackers into cut pieces and flip again seed side up and bake for another 10-15 minutes until the crackers are dry and crisp.

9. Remove crackers that are golden brown and leave those that still have soft areas and continue to bake in 5-minute intervals, removing the crisp ones as you go, until all crackers are golden brown and evenly crisp.

10. Let cool completely before storing in an airtight container.

Notes:

• You can use white, red, or tri-color quinoa in this recipe.

• The amount of water needed will vary slightly depending on how long the quinoa has soaked.

• This is delicious served with my Easy Non-Dairy Cream Cheese Spread or Nut Cheese Spread.