Crispy and tastyquinoa and rice crackers are light pasta made with rice flour and quinoa, perfect for celiacs because they do not contain gluten.
These light, low-fat crackers They are ideal as a substitute for bread in meals, but they are also very tasty as a quick snack to snack on. Whether you are celiac or not, you can use them to prepare your own “survival kit” and Take them with you when you go out to eat, or serve them as an appetizer with friends or as a starterperhaps combined with a sauce like ManzanaRoja’s avocado mayonnaise.
Nutritional properties of quinoa and rice crackers
Rice flour is a catchall ingredient in gluten-free cooking because it allows to obtain very digestible masses. From a nutritional point of view, although tIt has a low protein content, retains a good biological value. It is a flour rich in starches, but has a low fat content.
flour quinoa is the other key ingredient of the dough of these cookies. Quinoa is rich in minerals and has a good fiber and vegetable protein content. Discover here our recipe to prepare a delicious cold quinoa salad.
Avocado mayonnaise: nutritional properties
We suggest combine the quinoa and rice crackers with a fake avocado mayonnaise. ‘False’ because it does not contain an egg. It is a light and delicate cream that vegetarians and people with intolerances like.
Based on avocado, this mayonnaise allows you to enjoy all the benefits of a fruit that is often excluded from diets because it is considered high in calories.
In fact, despite being greasy, avocado has a good satiety index, which helps to control yourself at the table. In addition, it is energetic, rich in antioxidants, minerals and polyunsaturated fats, including omega 3, which help keep the heart healthy.
How to prepare quinoa and rice crackers with avocado mayonnaise
Servings: 16 crackers
Calories per person: 38 (1 cracker)
Total calories: 608
- 65g rice flour *
- 50 g of quinoa flour
- 50 ml of water
- 15ml rice oil
- 1 avocado
- 1/2 lime
- 20 g sesame and flaxseed
- 3/4 drops of Tabasco*
- 4/5 fresh coriander leaves
- Pour the flours into a bowl and add a generous pinch of salt. Add the oil and, little by little, the water. Mix at first with a fork and then start kneading with one hand. Form a ball, wrap it in transparent film and put it in the fridge for about 20 minutes.
- Put the avocado, the lime juice, a pinch of salt, the Tabasco and the coriander leaves in the blender.
Blend everything until you get a smooth, homogeneous and thick cream. Place the avocado mayonnaise in an airtight glass jar to keep it in the fridge for a few days.
- Spread the dough on a pastry board, between two sheets of baking paper, turn the two outer edges inwards, place them one on top of the other and roll out with a rolling pin. Repeat the operation always using the baking paper.
- Once extended, cut the dough with a pastry roller, forming several cookies, without dividing them. Brush the surface with a little water and sprinkle the seed mix on top. Bake the dough in a preheated and ventilated oven at 200°C for about 12-15 minutes, until golden brown.
- Let cool and peel off the individual crackers, following the lines previously cut. You can keep the crackers for a few days in an airtight container.
*Note for celiacs: an asterisk next to an ingredient indicates a check for the words “gluten-free” or the “crossed-out ear of wheat” symbol on the packaging. Actually, these are ingredients that may contain gluten, although they do not contain it by nature, since they may have been contaminated during their preparation. Therefore, when buying, it is essential to check the packaging.