Peanut Butter Quinoa Crackers + Homemade Nutella Sandwiches
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 cup water
- 1/2 cup creamy peanut butter
- 1 cup almond flour (you can make your own using this met
- 1 cup quinoa ancient harvest flakes
- 1/2 cup oat flour (made from ground gluten-free oats)
- 1/4 cup honey or maple syrup
- 1 batch homemade nutella (i used the oh she glows re
- Carbohydrate 5.83572666787925 g
- Cholesterol 0.136111110834963 mg
- Fat 4.73310167058165 g
- Fiber 0.570069445056918 g
- Protein 2.46866944619552 g
- Saturated Fat 0.979261111885311 g
- Serving Size 1 1 - 16 sandwiche (22g)
- Sodium 5.54497221648159 mg
- Sugar 5.26565722282233 g
- Trans Fat 0.236548472417784 g
- Calories 70 calories
Preheat the oven to 350 degrees F.In the bowl of a food processor, pulse together the dry ingredients.Quickly melt together the wet ingredients either on the stove or in the microwave. Stir until smooth and combined. Add to the food processor and pulse until a dough begins to form.Dump the dough onto a parchment lined surface. Lightly dust a rolling pin with oat flour and gently roll the ball out until it's about â…›" thick.Cut the dough into square crackers using a pizza cutter. Prick the top of each cracker with a fork or skewer (this will help them no bubble up in the oven).Bake the crackers for 12 - 14 minutes, until they're starting to brown and feel a little crispy. Remove from the oven and let cool completely.Once cooled, smear one cracker with 1 - 2 teaspoons of nutella and layer another cracker on top. Store in an airtight container for up to 3 days.
