Quinoa Crackers, Red Pepper Nut Cheese and Lox
Ingredients
Crackers
- 3 cups cooked Quinoa
- 1 egg
Red Pepper Nut Cheese
- 2 cups almonds
- 1 pkg Snowdon House Red Pepper, Onion and Garlic Nut Cheese Spices
- ¼ cup nutritional yeast
Instructions
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Preheat oven to 350°F
Crackers
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Combine Quinoa with the egg until well mixed.
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Spoon 1 tablespoon of mix into 3-inch muffin tins and cook for 20 minutes.
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Lower the oven temperature to 200°F.
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Remove the quinoa bites from the muffin pan. Place on lined cookie sheet.
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Bake for 15 minutes. Remove from the oven and turn them over to continue baking for 10 more minutes until crisp.
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Cool and store in zip lock bag to retain crispness.
Red Pepper Nut Cheese
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Cover almonds in water and soak in the fridge overnight.
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Pour 1/3 cup of boiling water over Nut Cheese Spices. Cover with a lid and let soak for 30 minutes.
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Drain almonds and remove skins. Place in a food processor.
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Add spice mixture and yeast to the food processor. Process until the mixture has the consistency of cream cheese.
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You may add up to 1/3 cup more water to get the right texture. Refrigerate for 2 hours.
Assembly
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Spread nut cheese on top of quinoa cracker and top with lox or smoked salmon.
Recipe Notes
Note: This mixture can be frozen in small amounts for later use.