Paprika Quinoa Crackers

I do not only eat quinoa + brown rice OK. It seems that any meal I am invited to, someone comments on the fact that I should be excited about the steamed brown rice, quinoa salad or lentils on the menu. When ordering take-out I don’t get excited about the brown rice options — let’s get that clear– I don’t think steamed brown rice was ever supposed to be a treat– Yes brown rice is a better option than white rice. And quinoa is excitingly packed with protein goodness–

But it better be slutty for me to be excited.

Now these crackers are worth more than a smirk.

And any time you get to roll out dough + use a food processor it’s exciting

Taking out left overs of rice and quinoa accumulated in the fridge; I simply blend it all + bake ‘em. The crunchiness, buttery sunflower seeds, smokey paprika, and chili powder just work so fine. With hummus or just plain, I just can’t get enough.       just can’t

• 1 1/2 cup of Quinoa
• 1 1/2 cup of Brown Rice
• 3 TBSP Sunflower Oil
• 2 TBSP Tamari
• 1/2 cup of Roasted Salted Sunflower Seeds
• 1/2 TSP Paprika
• 1/4 TSP Garlic Powder
• 1/8 TSP chili powder
• 1/4 TSP Salt
• 1/4 tsp Pepper

Preheat the oven 350 fareheit

Blend all ingredients besides the sunflower seeds until well blended and a sticky dough forms in the food processor. Then add the sunflower seeds and pulse to combine.

Place dough between two sheets of parchment paper and roll out to be 1/4 inch thick — score into desired cracker shape and bake for about 30min (crackers will be dry, browned and crisped) Yum

Don’t be afraid to add any variety of nuts, seeds and spices to your liking.  ENJOY. xo