11∕2 cups quinoa flour, plus more for flouring surface
1 cup cheddar cheese, finely grated
1 teaspoon garlic powder
1/2 teaspoon baking soda
2 tablespoons olive oil
3 tablespoons cold water
1 large egg
2 tablespoons sesame seeds
1/2 teaspoon sea salt
1. Preheat the oven to 400˚ F. In a medium bowl, mix together the flour, cheese, garlic powder and baking soda until combined.
2. In a separate bowl, whisk together the olive oil, water and egg. Add dry ingredients to wet ingredients and stir until thoroughly combined. If dough appears dry and crumbly, add 1 teaspoon of water at a time until it holds together.
3. Divide the dough into halves and knead a few turns until a ball forms. Flour an overturned cookie sheet. Roll out the dough on top, using as much flour as needed to prevent sticking, until 1∕8-inch thick. Repeat process with the remaining piece of dough.
4. Sprinkle with sesame seeds and sea salt, gently pressing into the dough with fingers. Cut the dough into 2-inch squares with a knife or pizza cutter. 5. Bake until crisp and golden, 12 to 15 minutes. Cool completely before serving. Makes 24 crackers. Store in an airtight container.
Serves 8. Per serving (3 crackers): 198 calories, 11 g fat (3.5 g saturated fat), 8 g protein, 15 g carbohydrates, 2 g fiber, 300 mg sodium