I am very happy to be presenting a new savory snack recipe today. I am very proud about this recipe, as my 5-year old daughter likes it. She is a bit of a fussy eater. Not so much with regards to what she eats/doesn’t eat. It’s more about timings.

Like me, she doesn’t like to eat straight after she gets up in the morning. We both only develop an appetite about an hour or two after getting out of bed. When she comes home from school she is hungry, but too tired to eat. Especially a proper lunch. A vicious cycle starts. If she starts snacking, she will do so the whole afternoon: a slice of apple here, some grapes or a little chunk of cheese there. Half a cup of milk here, a carrot there. Any finger food will do, as long as she doesn’t have to sit down in front of a plate of food (that may possibly include a piece of broccoli or cauliflower). The problem is, it doesn’t fill her up. She actually needs a whole plate of food.

My daughter only started school in January, and the first weeks were all about adjustment. Quite difficult for everyone involved, to say the least. As I was the first person she would see after school, I was the outlet for all the new impressions and emotions that had piled up during her mornings in school: I was confronted with tantrums like I hadn’t seen in ages, she would be incredibly impatient and just shout at me, or simply not talk at all.

By now, I can get her to eat some lunch on most days. For the other days, I have no choice than to keep wholesome and filling snacks ready. Crackers and hummus are some of her all-time favorites. These Feta Quinoa Crackers have a lovely hearty flavor. Due to the quinoa flakes, feta and eggs, they are a good source of protein too. Good for any school lunchbox, BBQ, potluck or cranky school children after a long day. 

Print Recipe

1 cup fine quinoa flakes (or fine oat flakes for a non-GF version)
1/4 cup chickpea flour
1/2 teaspoon salt
2 tablespoons dried oregano (or thyme, za’atar, rosemary)

1/4 cup olive oil
2 eggs
3oz/75g feta cheese

Yields ca. 20 depending on size
Preheat oven to 180C/375F.

In a bowl, combine quinoa/oat flakes, chickpea flour, salt and dried herbs. Mix well.
In another bowl lightly beat the eggs. Blend in the olive oil and feta cheese.
Combine wet and dry ingredients. Knead the dough until well combined.

Between two sheets of parchment paper, roll out the dough evenly and as thin as possible, to 1/8-1/4 inch thickness. Remove top paper. With a knife or cookie cutter, cut the dough into desired shapes. Transfer onto baking sheet (with bottom parchment paper).
Bake for 20-25 minutes (depending on thickness of the crackers) or until edges turn golden brown. Remove from the oven and let cool. Break crackers at pre-cut edges. Serve immediately or keep in open bowl.


  1. Crackers would be one of my favourite things to eat when I’m not quite hungry enough for a whole plate of food. I’m always doing the ‘little bite here, and bit of this there’ thing and crackers are great to load up with healthy toppings or dunk in a healthy dip.
    These crackers look delicious and very filling with the high protein quinoa and chickpea flour; I bet they help with curbing the afternoon grazing after a handful 🙂

  2. I love this recipe! It’s so different! I’m going to look for quinoa flakes next time I’m at the store so I can give this a try! Thank you for sharing!

  3. Your daughter sounds a lot like mine; prefers to snack all afternoon instead of sitting down to eat, loves hummus and crackers, picky eater….Feeding her is always a challenge. The difference is that my daughter is only 2! I’m definitely trying this recipe soon and will keep my fingers crossed! She usually likes your muffin and cookie recipes:) My husband and I love your recipes and I make at least one every week. Can’t wait to try this one!

  4. She is certainly beating you up about being sent to school. I am sure it will become routine soon. I love these crackers. I am slowly inbtroducing a few grains back into my diet. Rice has been integrated well and quinoa is the next one I am looking at. This will be a great recipe to start with. Thanks.

  5. I love quinoa. Thanks for the fun idea to make crackers. I will also try to make patties with quinoa, celery, carrots and onion. Yummi.

    have a wonderful day


    http://www.californication.se living naturally

  6. My kids are the same. They snack all day and when it comes to dinner they are not hungry anymore. However snacking on fruit and vegetables is great. These crackers look fantastic and I think I will make them next weekend.

  7. Please, How much baking powder. Seems to be missing from recipe

  8. Thanks for spotting the mistake. In fact, it doesn’t need baking powder. I’ll change the recipe.

  9. Thanks. I just made them and they are very good!! Put teaspoon baking powder, seemed to work out fine 🙂

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