Multigrain crackers Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan

ORGANIC INGREDIENTS

• 45 g (1/4 cup) quinoa grains
• 50 g (1/4 cup) millet grains
• 240 g (1 cup) water
• 10 ml (2 tsp) organic gluten-free tamari
• 15 ml (1 tbsp) water or more, as needed
• 45 ml (3 tbsp) hemp seeds
• 5 ml (1 tsp) dried chives
• 1 ml (1/4 tsp) dried marjoram
• 1/4 tsp (1 ml) dried thyme
• 1 ml (1/4 tsp) garlic powder

PREPARATION

1. In a medium saucepan, combine the quinoa, millet and water. Bring to a boil, cover and cook over low heat for 15 minutes. Remove from heat and let cool.
2. In the container of a food processor, combine the cooked cereal, tamari sauce and water and stir until a ball forms. Add water as needed, 15 ml (1 tbsp) at a time.
3. Pour the mixture into a bowl. Add the rest of the ingredients and stir well. Use your hands as needed to keep everything even.
4. Cover and refrigerate a minimum of 6 hours.
5. Preheat the oven to 180 °C (350 °F).
6. Roll the dough as thin as possible on a floured surface and cut with a cookie cutter.
7. Place on a baking sheet covered with lightly oiled parchment paper.
8. Bake on the center rack for 15 minutes. After this time, put the crackers directly on the baking sheet (remove the parchment).
9. Continue cooking for another 10 minutes, then flip the crackers.
10. Cook for another 10 to 15 minutes, checking frequently. **
11. Let cool on a wire rack. Store in an airtight container at room temperature.