140grams gluten-free flour
60grams organic quinoa flour
2 tablespoons cold pressed Extra virgin olive oil
2 tablespoon quinoa
For quick quinoa crackers, combine flour, 100ml approx water and a large pinch of salt in a bowl and knead until smooth.
Knead in the quinoa . Dust the bench with gluten-free flour and knead until it comes together. Your dough is ready to roll when it leaves your finger indent in it. Roll the dough out to approx 4mm-thick, sprinkle with sea salt. Cut into what ever shape you like (triangles, squares or leave it flat and break up once its cooked). Place on 2 oven trays lined with baking paper and bake, 180c until golden (10-15 minutes). Set aside to cool, serve.
We served this with Huon Aquaculture smoked Salmon and Avocado Aioli
Variations on the cracker: finely chop 1 tablespoon of rosemary or thyme and add to your cracker, then knead.
This fantastic recipe is from out ESLW chef, Veronica Smith – www.facebook.com/veronicacookingsmith