Frosted Quinoa Flakes

½ cup whole grain quinoa

1 cup water

Salt

Sugar

 

I adapted this from a cracker recipe that someone shared (added the link in comments) and it worked out very well, even my husband liked them so I wanted to post the adaptation in case it helps someone else. My older daughter eats a lot of cereal and the little one has asked for some on many occasions. This really does have the texture of a corn flake so it was perfect.

Boil the water and add the quinoa and a bit of salt (not too much unless you want to make these salty). Cover and lower the heat to just simmering. Cook for about 20 minutes. Let it cool for a while then blend the quinoa until you get a sticky dough. I used an immersion blender but you can also use a food processor. Add a little bit of water if you can’t get it to turn. Preheat the oven to 350. Cover a baking sheet with parchment paper and put spoonfuls of the dough on it a few inches apart. Place another piece of parchment on top and roll the dough down until it’s paper thin, almost see-through. If your parchment gets too sticky and you can’t roll then coat it with a bit of canola or other safe oil. Once you are done rolling sprinkle sugar on top of it all. Bake for about 25-30 minutes or until the dough rolls up at the edges and it gets crispy. If it’s beginning to look toasty but is still soft then turn off the oven and let it stay in there a while longer to dry. Once it all cools you can break it up in to flakes and it’s ready to serve.