This blog has moved!

You should be automatically redirected in 5 seconds. If not, visit:
www.dessertswithbenefits.com

July 17, 2012

Chocolate Quinoa Crackers

This blog has moved!

You should be automatically redirected in a few seconds. If not, click here:
www.dessertswithbenefits.com



Are you a chocolate lover?  If you are, I love you then you're at the right place  ;)

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

Directions:
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.

CHOMP

Totally delicious with peanut butter and jelly, but still great on its own.  Enjoy!

17 comments:

  1. I want to try this and spread every jam and fruity spread I have in my fridge. I have just finished my canning streak and I am so excited to try them with this amazing choco crackers.
    Myfudo here...Normally we'd never put a shameless plug back to us, but we just launched our new site and we would love for you to be a part of it. I'd love to share our newest launch with you, I hope you don't mind? Now that we are getting a new look...Myfudo is moving to a new domain http://www.yumgoggle.com This has been a project we have been working on for almost a year now. We just launched our new gallery submission site, and we are just thrilled. We’d be proud to have your work as part of our growing collection to continue to have a larger reach and further inspire all fellow food lovers out there! Please sign up and check us out (it's free) http://www.yumgoggle.com/gallery
    We look forward to seeing your wonderful pictures, as always.
    p.s. We are hosting a Kitchen Aid Mixer Giveaway to celebrate our new Yumgoggle site, we hope you'll participate =)
    http://www.yumgoggle.com/japanese-cuisine-japanese-spinach-side-dish-horenso-no-ohitashi-kitchenaid-mixer-giveaway/

    ReplyDelete
  2. OK, yum!!! I am really enjoying your blog! Mostly because you are so young yet so conscious of nutrition and health! And your pictures are beautiful. What time of day do you usually photograph?

    ReplyDelete
    Replies
    1. I usually photograph around 2-3pm, but on this day I shot around 9am since I baked them early and couldn't wait haha

      Delete
  3. just found you this past weekend and look forward to your weekly surprises...can you use a different flour besides quinoa, like almond or coconut? If not, then can I make quinoa flour by just throwing some in the food processor? Thanks for sharing your creativity :)

    ReplyDelete
    Replies
    1. I'm sure other flours can be used, but if using coconut flour, I would recommend using a very small amount since it is such an absorbent ingredient. In the original recipe by the Edible Perspective, Ashley used both quinoa flour and whole wheat flour. However I made these using quinoa flour because quinoa is a complete protein and makes for a good snack.

      Yes, you can make your own quinoa flour! Here is a link on how to do it (scroll down to "REAL FOOD Crackers"):
      http://www.edibleperspective.com/home/2010/3/24/three-recipes-justforyou.html

      Delete
    2. awesome--thanks for your quick reply!

      Delete
  4. Look really good and sound so much more healthy! Pinning it!

    ReplyDelete
  5. Hi Jessica! I just pinned these, they look so good! I'm also wondering if you're a self-taught photographer and if you have any advice for someone just starting out? Thanks!

    ReplyDelete
    Replies
    1. Thank you so much! And yes, I am a self-taught photographer. To tell you the truth, it's been a year with my new camera and I still haven't read the manual or guide books that came with it :P
      If you are just starting out, I would recommend "getting to know" your camera. Play with the buttons and see how the different settings affect the lighting, clarity and focal point. After a while you realize you need to switch settings when shooting far away and close up. I like to prop a large white poster board next to the dish to provide more light and remove shadows (I used a poster when shooting these pictures, since the weather was crappy and it was very early so harsh/direct light was coming inside). If you want to learn more, search on Google :) Hope I helped!
      -Jess

      Delete
  6. I love this! This is classic and awesome! :)

    ReplyDelete
  7. So simple but so beautiful - and I bet they're tasty too! I really love that you found a way to work quinoa into the crackers...very cool. I'm featuring this post in today's Food Fetish Friday (with a link-back and attribution). I hope you have no objections and thanks for creating such amazing food…

    ReplyDelete
  8. What a great recipe! Sounds delicious and easy enough to make for this wheat-free family! I'm sure my kids will just die over them!

    ReplyDelete
  9. Hi, I want to try to bake this, can I use butter instead of natural oil?

    ReplyDelete
    Replies
    1. Yes, melted butter can replace the oil.

      Delete
  10. thanks! i just made it today but using whole grain flour. its very sticky and difficult to work with. but taste amazing! :D

    ReplyDelete
    Replies
    1. Sorry it was difficult to work with, I guess it was from the change in flour? But I'm glad you liked the crackers!

      Delete

Note: Only a member of this blog may post a comment.

Related Posts Plugin for WordPress, Blogger...