Quinoa & Black Sesame Seed Crackers

Prep Notes

Cooking Time

25-30 minutes


4 Servings


1 cup quinoa flour, plus more for rolling

½ tsp salt

1 tsp coconut oil, melted

6 tbsp warm water

Small handful of black sesame seeds


Preheat the oven to 350°F, and set out a large baking sheet. Spread a silicone baking mat onto a level surface, and lightly sprinkle with quinoa flour. In a medium bowl, whisk together the quinoa flour and ¼ teaspoon of salt. Make a well in the center. Add in the melted coconut oil and warm water. Stir until combined.Turn out the dough onto the prepare silicone mat. Lightly flour a rolling pin with quinoa flour, and roll out the dough to 1/16” thick. Cut the dough into 1” squares with a pizza cutter, and prick the center of each square with a fork. Sprinkle the remaining ¼ teaspoon of salt and the black sesame seeds on top, and gently press them into the dough. Transfer the silicone mat to the baking sheet. Bake at 350°F for 25-30 minutes, or until crunchy. Cool completely to room temperature on the baking mat before transferring to an airtight container.


Notes: In general, the crackers around the outside turn crunchy before the ones on the inside. If you prefer all of the crackers to be crispy, carefully remove the outer crackers after 25 minutes; then continue baking the remaining crackers for an additional 8-10 minutes. In a pinch, parchment paper may be used in place of the silicone baking mat. However, it’ll probably rip when slicing the crackers with the pizza cutter, so you’ll need to line the baking sheet with a second piece of parchment paper. This recipe can be doubled.(gluten-free, vegan)