Skip the Wheat Thins, the Ritz, the Saltines and all the other crackers out there and make chocolate crackers instead. These crackers are a five-ingredient wonder (technically seven ingredients, but no one counts water and salt!), they are sweet but not overly so, and obviously, they're full of chocolatey goodness!
Chocolate Quinoa Crackers: [sugar free, high fiber, GF, vegan]
adapted from Edible Perspective's Real Food Crackers
(makes forty 1.5" crackers)
46g (3 tbs + 1 tsp) Neutral Oil (make sure it's safe at high temps!)
1/2 cup Water (have a few extra tablespoons handy if needed)136g (1 cup) Quinoa Flour
96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
40g (1/2 cup) Regular Cocoa Powder (unsweetened)
1 tsp Baking Powder
1/4 tsp Salt
1. Tape down a large square of parchment paper onto your counter (I used packing tape around all four sides), then tape parchment paper around a rolling pin, set aside. Line a large cookie sheet with parchment paper and set aside.
2. Measure the oil and water in different bowls and set aside.
3. In a medium-sized bowl, whisk together the quinoa flour, erythritol, cocoa powder, baking powder and salt. Drizzle the oil over the mixture and rub in with your fingers until it looks a little like sand (it should smell strongly of quinoa right now, but once the water is added and the crackers are baked they will be allll chocolatey)
4. Slowly add in the water, still mixing using your fingers. Add enough water to form a ball (should not be too moist and should not be too dry where pieces crumble off). Pat the dough into a ball and place on the taped down parchment paper.
5. Preheat oven to 400 degrees. Roll the dough out carefully, making sure that it doesn't tear. If it does, add a little bit more water, re-pat into a ball and roll out again. Roll out to about 1/8" thickness. Slice using a pizza cutter. Transfer squares individually onto the prepared pan--about 1-2" apart--and poke holes into them using a toothpick or fork. Bake for 10-11 minutes (they will be soft out of the oven but will become crunchy once cooled), and cool on a wire drying rack.
Next time I make these I'm going to add 1/4 teaspoon of stevia... since I know these are being made again very soon!
Mmmm, 100-calorie, crunchy, chocolatey goodness. Yet another reason to make these again.
Totally delicious with peanut butter and jelly, but still great on its own. Enjoy!