About two years ago, I was online looking for a recipe and stumbled across BakeSpace. Since then, I have spent a lot of time there - posting recipes, chatting in the forums, asking questions, answering questions, finding great recipes, and even winning a few prizes. In one of the chat forums, the group typically throws out a random challenge for the month - not for a prize or anything, just for the fun of it, to see what everyone can come up with. Last month, we decided to focus on recipes using Quinoa. I made a few recipes with whole Quinoa, but I wanted to try something with Quinoa Flour. I came across this recipe on Bob's Red Mill and decided to give it a try.
INGREDIENTS (as written on Bob's Red Mill) :
1 c Organic Quinoa Flour
1 c White Flour, Unbleached
1 t Sesame Seeds (Natural Brown)
1 t Baking Powder
1/2 t Sea Salt
3 T + 1t Sesame Oil
1/2 to 2/3 c Water
2 t Natural Soy Sauce or Tamari
2 t Sesame Oil
Preheat oven to 425. Oil an open-sided baking sheet and set aside. (This probably isn't the best idea when making crackers, but I'm pre-programmed to bake everything on parchment, and I don't own an open-sided baking sheet.)
Combine the flours, seeds, baking powder, and salt in a medium-sized mixing bowl. With finger tips, rub in the oil. Add water in three stages to form a workable, but soft dough. Cover and let rest for 10". (I am pretty sure I used more than 1t of sesame seeds but will use even more next time. I also added an equal amount of poppy seeds. I definitely needed more water than indicated to get the dough to bind.)
Roll out cracker dough on the prepared baking sheets to 1/16" thickness. Cut into 1 1/2" strips. (OK, this is where I kinda screwed up. I had sized my parchment to my tray, so I rolled the dough out on the parchment, and stopped when I got to the edges. Then I slid the parchment onto my tray. Next time, I'll split the dough in half and definitely roll it to the noted 1/16" thickness. Mine were too thick. I also didn't want strips, so I went ahead and used a pastry wheel to cut them into squares.)
In a small saucer, combine soy sauce and sesame oil. Brush glaze over the crackers. Bake 5-7" or until the crackers are lightly browned. Cool on rack. (Because I had rolled the dough too thick, I kept them in for a few extra minutes, then left them in the oven when I turned it off.)
I will definitely be making these tasty little snacks again, but I will also definitely be rolling out the dough the way I was supposed to, adding more seeds, and maybe a sprinkle of sea salt on top before baking.