Healthy Gluten-Free Chocolate Quinoa Crackers

Directions

1. 1
   Tape down a large square of parchment paper onto your counter (I used packing tape around all four sides), then tape parchment paper around a rolling pin, set aside. Line a large cookie sheet with parchment paper and set aside.Measure the oil and water in different bowls and set aside.In a medium-sized bowl, whisk together the quinoa flour, erythritol, cocoa powder, baking powder and salt.
2. 2
   Drizzle the oil over the mixture and rub in with your fingers until it looks a little like sand (it should smell strongly of quinoa right now, but once the water is added and the crackers are baked they will be allll chocolatey)Slowly add in the water, still mixing using your fingers.
3. 3
   Add enough water to form a ball (should not be too moist and should not be too dry where pieces crumble off). Pat the dough into a ball and place on the taped down parchment paper.Preheat oven to 400 degrees.
4. 4
   Roll the dough out carefully, making sure that it doesn't tear. If it does, add a little bit more water, re-pat into a ball and roll out again.
5. 5
   Roll out to about 1/8" thickness. Slice using a pizza cutter.
6. 6
   Transfer squares individually onto the prepared pan--about 1-2" apart--and poke holes into them using a toothpick or fork.
7. 7
   Bake for 10-11 minutes (they will be soft out of the oven but will become crunchy once cooled), and cool on a wire drying rack.