Click 'read more' for full recipe...... Ingredients:
1 and 1/2 C Brown rice flour 2 T Arrowroot powder aka Tapioca flour (baking section @ supermarket) 1/2 tsp baking soda 1/4 tsp salt 3/4 C cooked Quinoa (cook the same as you would rice) 5 T Olive oil Water as needed Method: 1. In a food processor/thermomix place flour, arrowroot, baking soda and salt and give it a quick whirl to combine. 2. Add quinoa and olive oil and mix until combined, now slowly add water while the mixer is going until it forms a dough. 3. Place some baking paper on the bench (same size as baking tray), put a ball of dough on top and cover with another piece of baking paper the same size as the bottom piece.Roll with a rolling pin until paper thin (2ml) 4. Remove top piece of paper and slide the rest onto a baking tray, sprinkle with salt, pepper and any seeds you wish...i used sesame and flaxseeds. 5. Bake for around 30 minutes, but keep an eye on it from about 20-25 minutes and remove once crispy and not blackened.
6 Comments
Neil Newburn
2/5/2013 05:33:11 am
These replaced my urge for chippie snacks.....and I enjoyed them more !
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Leisha
24/5/2013 03:34:03 am
Hi April, could these go on the dehydrator as opposed to the oven?
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April
27/5/2013 02:35:15 am
I'm sure they could...I am a little inexperienced with the whole dehydrating process. But if your keen to give it a go let me know how they turn out and I can add the info onto this recipe! Mum and I ordered our very first dehydrator yesterday, woohoo!
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