Ground quinoa crackers
1 heaped cup of quinoa
1 teaspoon of baking powder
½ teaspoon of salt
7-8 tablespoons of walnut oil
20 g of parmesan
20-30 ml of coconut milk
1 teaspoon of dried flat mint (optional)
1 teaspoon of mahlep (or mahalep)
Grind very fine the quinoa in a food grinder (I use an old electric coffee grinder). Sift the resulting powder, then grind the larger particles again and sift again. The resulting flour should fill 1 cup.
Pour this flour into a deep bowl and stir in the other dry ingredients, including the parmesan. Make a well in the middle.
Pour in the oil and gradually mix it with the flour using your finger tips to obtain a crumbly mixture looking like sand. Then bind this mass together with the egg and coconut milk. Dose the latter little by little so as not to overdose it. Work until the mixture becomes a compact and homogeneous ball (which remains crumbly anyway).
Spread this dough into a 5 mm thick biscuit in an oiled baking dish. Press with a wooden roller or your hands to fill it (the batter looks a bit like the cookie base of the cheesecake). Cut the dough into rectangular, square or diamond crackers (without moving or spacing them).
Bake at 180°C for about 15 minutes.
Let cool before cutting the crackers again with a knife to separate them. Store in a cookie jar. These crackers are perfect for a healthy breakfast, topped with jam, cheese spread or pesto.