1/2 cup warm, cooked quinoa
1/2 tbls chia seeds
1 tbls hemps seeds
1/2 tbls coconut oil
1/8 tsp pink salt
~2 tbls hot water
Optional: flaked salt or herbs to top
In a mini food processor, blend the warm quinoa, chia and hemp seeds, coconut oil and pink salt adding water as needed to blend. Blend for about 20 seconds.
Spread consistently onto a parchment lined sheet pan; these bake down a little so spread a little thicker (think about the thickness of a saltine cracker.)
Bake low and slow until crispy- about 30-45 minutes depending on the thickness of the cracker.
Store in the fridge or freezer.
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