- quinoa: 100 g
- salt: 1 tsp
- bread spices: 1 tsp
- olive oil: 30 g
- cold water: 250 ml
- ground flax seeds: 40 g
- sun flower seeds: 50 g
- sesame seeds: 40 g
- black cumin seeds: 30 g
- peeled hemp seeds: 40 g
Blend the quinoa into flour.
In a bowl stir together the quinoa flour, salt, bread spices, oil, water and flax seeds.
Mix together all of the remaining seeds in a separate bowl.
Stir 2/3 of the seed mix into the quinoa batter.
Spread the dough quickly and thinly onto two separate baking trays that have been ligned with baking paper and garnish with the remaining seeds.
Put them into your fan-assisted and pre-heated oven at 160 degrees Celsius for ten minutes.
Cut the two sheets of dough into individual crackers and then bake for another 20 - 25 minutes until the crackers are crispy.