1 cup quinoa, cooked (I like red quinoa)
3/4 cup garbanzo bean (chickpea) flour
1/2 tsp red chili flakes
1/2 tsp garlic powder
1 tsp sea salt
10 tbs water
oil, for greasing
Preheat oven to 325°F.
Line a cookie sheet with parchment paper.
Grease parchment paper with a bit of olive or coconut oil.
In a large bowl combine quinoa, flour, and spices. Mix to combine.
Gradually stir in water. Mix well.
Pour cracker batter onto your greased parchment lined cookie sheet.
Using a spatula, spread the batter into a thin and even layer.
Bake for 25-35 minutes, or until crisp and edges are beginning to brown.
Let cool and then break up into crackers.