Quinoa, Nut, and Coconut Crackers

Quinoa, Nut, and Coconut Crackers

3/4 cup quinoa, uncooked and rinsed
1/4 lb. extra-firm tofu
2 Tbsp. agave syrup
1/3 cup walnut, chopped
2/3 cup coconut, unsweetened flakes
1/2 tsp. salt
3 cups water

Blend the quinoa, water, salt, tofu, and agave syrup in blender until smooth. Chop the sunflower seeds (using a nut chopper or food processor). Add walnuts and coconut to batter and pour onto a prepared cookie sheet (rimmed). Bake at 300 degrees F for 12 - 15 minutes. Remove from oven and score into diamonds. Reduce oven heat to 200 degrees F. and continue baking until desired crispness is reached (about 1 hour).