Friday, May 08, 2009

Quinoa Tofu Crackers

3/4 cup rinsed quinoa
1/4 lb extra-firm tofu
2 Tbsp brown sugar
1/3 cup sunflower seeds
1/2 cup unsweetened coconut
1/2 tsp salt
3 cups water

Whiz all ingredients in a blender to make a batter that is easy to pour. Pour onto
2 well-oiled cookie sheets with rims. Bake for 15 minutes at 300 degrees F. When

golden brown, remove from oven and score into squares. Return to oven and
baking for an additional hour at 200 degrees F.



La Tea Dah said...

Are there any specific types of recipes that readers would be interested in having posted?

Rachel said...

Bookmarked this recipe to try later, thanks!

La Tea Dah said...

I'm baking Fuji apple cobbler today. The kitchen smells of cinnamon, cloves, and brown sugar. It looks like the conversion to gluten-free and vegan went well.

La Tea Dah said...

Rachel, let me know how your Quinoa Tofu Crackers turn out when you bake them. Thanks for your comment.

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