By Ivy Manning

Seeded Quinoa & Millet Crackers

MAKES ABOUT 50 CRACKERS

Buttery-tasting millet flour and quinoa flour combine to make a neutral-flavored cracker that partners perfectly with dips and spreads. Sunflower seeds deliver a nutty flavor, along with beneficial fat to help make the crackers crisp.

½ cup raw, unsalted sunflower seeds
¾ cups quinoa flour, more for rolling
¾ cups millet flour
1 cup cornstarch
6 tablespoons nutritional yeast
1 tablespoon baking powder
1 teaspoon xanthan gum
1 teaspoon sea salt
½ teaspoon garlic powder
6 tablespoons olive oil
¾ cup dairy-free milk of choice
2 teaspoons sesame seeds
1½ teaspoons flax seeds
1½ teaspoons fennel seeds

1. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper or silicone mats.

2. In a food processor, pulse the sunflower seeds with the quinoa flour until the seeds are finely ground. Add the millet flour, cornstarch, nutritional yeast, baking powder, xanthan gum, sea salt and garlic powder and process until combined.

3. Add the oil to the dry ingredients and pulse until combined.

4. Pour the mixture into a large bowl. Add the milk and stir until the dough comes together. It may feel sticky at first but as the cornstarch absorbs the moisture, it will become easier to work with. Knead the dough in the bowl until the dough is smooth and cohesive, about 15 strokes.

5. Divide the dough into 4 balls. Dust a clean surface and a rolling pin with quinoa flour and roll out 1 ball of dough into a rectangle that’s about 1/16-inch thick. The dough will have cracks at first but will smooth out as the dough is rolled. Mend any remaining cracks by pressing the dough together with your fingers.

6. Cut the dough into 2x3-inch rectangles using a pastry wheel or pizza cutter, reserving scraps for re-rolling. Using a lightly floured spatula or bench scraper, transfer the crackers to prepared baking sheets, spacing them close together. Repeat with the remaining dough and scraps.

7. In a small bowl, combine the sesame, flax and fennel seeds. Sprinkle the seed mixture on the crackers and press with the bottom of a measuring cup to adhere.

8. Place crackers in preheated oven and bake until golden brown, about 18 to 20 minutes. Rotate the baking sheets from top to bottom and back to front once while baking.

9. Cool the crackers on a rack and store in an airtight container for up to 7 days.

Each cracker contains 53 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 85mg sodium, 6g carbohydrate, 1g fiber, 1g protein.

Recipe adapted from Crackers and Dips (Chronicle Books) by Ivy Manning, for release Spring 2013.