Herbed Feta Quinoa Crackers

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 baking sheet. 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.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com