Quinoa & Chia Crackers with Rosemary Essential Oil, Garlic and Pink Himalayan Salt

These crackers are a huge hit and great for kids' lunchboxes! 

Gluten Free  /   Dairy Free  

You will need:

• 2 cups quinoa flakes
• 1 cup chia seeds
• 1 – 2 cloves of crushed garlic
• 4 tbs olive oil or coconut oil
• 6 drops dōTERRA Rosemary Essential Oil
• 1/2 cup hot water       

Method:

1.Preheat the oven to 150 degrees Celsius and line an oven tray with baking paper.
2.Combine the quinoa and chia in a mixing bowl and make a well in the centre.
3.Add the olive oil, Rosemary Essential Oil and hot water, and use a spatula to mix to a dough. Add salt and pepper to taste.

Set aside for 10 minutes.
4.Keep adding olive oil and hot water until the dough is manageable. Turn dough into a clean work surface dust with flour and roll out to a 3mm thickness.
5.Use a 5cm square or round cookie cutter to cut shapes into the dough.
6.Use a palette knife to pick up the rounds and place onto the prepared tray. They are fiddly and can crumble so some patience is needed. Sprinkle with Himalayan Rock Salt. Gather up the remains and keep re-rolling until all the dough is used up.
7. Bake for 45 minutes, or until crisp and slightly golden.
8.Transfer to a wire rack to cool – store up to 7 days in an airtight container. Great for kids lunches!

 The crackers will be hard and crispy, perfect to have with dips. If you would like a softer cracker then don't roll them out as thin and reduce the cooking time slightly.

TIP: Flavour with any oil of your choice. Lime oil and black pepper oil is delicious.