theveganpea

This was my first time using Quinoa Flour, and it is safe to say it was a hit! It is the first gluten free flour that mimics a cracker containing gluten so well…it had the perfect texture and it was also very easy to roll thinly! The truffle and rosemary was a really great combination but you could infuse your oil with lots of different herbs in this recipe. I used my crackers with a homemade lentil dip, made with red wine and oranges…both of which compliment truffle really well.

Preparation time: 30 minutes

Ingredients (Makes 10 triangular crackers):

• 220g Quinoa Flour (my preferred brand is Doves Farm Gluten Free Organic Quinoa Flour)
• 2 1/2tbsp Truffle Oil
• 3tbsp Fresh Rosemary Leaves
• Sea Salt (a pinch)
• 5tbsp Extra Virgin Olive Oil (I love Tuscan Olive Oil)
• 1/3cup Water (plus extra if needed)

Method:

1. Preheat the oven to 180degrees celsius
2. Mix the quinoa flour with a very generous pinch of sea salt and the rosemary, and mix well by hand
3. Add the truffle oil and the olive oil to the flour and incorporate well by hand
4. Add the water and mix well for about 10 minutes…this dough needs to be worked by hand for a while until a smooth dough is formed
5. If after 10 minutes of kneading the dough is still not smooth add a tbsp of water at a time until a smooth dough is formed
6. On a silicone tray (30cmx35cm) or grease proof paper place the dough in the centre
7. Using your fingers gently try and spread the dough into a square shape
8. Use a rolling pin to roll the dough into a large square, where the dough thickness should be no more than 3mm
9. Using a sharp knife slice the crackers into a desired shape (I cut the square through the middle, and then split each half into 5 triangles…do not separate the shapes, just cut them)
10. Bake in an oven at 180 degrees celsius for 12 minutes
11. Let the crackers cool on the tray for 10 minutes, meanwhile running a knife along the shapes we originally cut
12. After 10 minutes, use a flat spatula to transfer the crackers to a wire tray to cool for a further 5 minutes
13. Enjoy my Little Peas!