Here at High Carb Lifestyle headquarters (HCLHQ, obvs), we’re not that into “balance” or “moderation.” Who has time for that? But even we have our moments. And it’s not a bad thing to have a stable of actually tasty as well as better-for-you-than-24/7-croissants (which is what I’d really like to do) recipes.
In that spirit, the test kitchen team (me) at HCLHQ tried these tonight: https://amyshealthybaking.com/blog/2015/06/16/simple-quinoa-crackers/
Surprisingly, they’re pretty good! I used olive oil instead of coconut oil, which no doubt changes the texture a bit, and added garlic and rosemary. Couldn’t resist a small sprinkle of parm on top either because … parm. Once they cool and crisp up, they’re well worth eating and don’t leave you feeling like you’re missing out on anything. Then again, I’ve always liked odd crackers, so YMMV.
Two recipe notes:
1. She’s not kidding when she says the outside crackers burn before the inside ones cook. Even with a convection oven you’re going to want to reposition them.
2. While the end result is tasty, quinoa flour while cooking smells … um … distinctly biological. A particular kind of biological. You might want to distract yourself with other things — set off some firecrackers in the house or practice your Norwegian death metal while wearing a lavender-scented nose bag or something — while these are baking. Don’t say you weren’t warned. And maybe … don’t serve them with ranch.
So there’s that.