These homemade crackers are better than store-bought varieties with unwanted preservatives; plus, you can make them easily from your everyday pantry staples—and they’re actually fun to bake.
- 1 cup brown rice, cooked
- 1 cup quinoa, rinsed and cooked (no need to rinse if using sprouted quinoa)
- 1 ½ tablespoons filtered water
- 2 teaspoons organic tamari sauce*
- ¼ cup sesame seeds
- ¼ cup flax seeds
- ¼ cup chia seeds
Whirl the brown rice, quinoa, water and tamari* in a food processor until thick, and somewhat mushy – about 2 minutes.
HINT: Will blend easier if the rice and quinoa are warm. Add the sesame seeds, flax seeds and chia seeds – pulse just to mix in.
Use a rubber spatula around the inside edges of the bowl once to blend the mixture properly.
Remove the dough to a sheet of waxed paper on your counter. Shape into a ball with your hands, then slice into 6 even portions. Preheat the oven to 350 degrees.
Lightly oil a stick proof cookie sheet. Lay down 3 balls of dough, spacing well. (Use a piece of parchment paper underneath if you do not have a stick proof pan.)
One at a time, roll thinly into round disks – as thinly as possible.
Cut each round into 8 triangles, with a sharp knife, or pizza cutter.
Sprinkle with sea salt if desired, (I like a little) and bake for about 12 minutes until very crispy with golden edges.
Repeat with remaining 3 balls of dough.
*alternately you can use 1 t. tamari and 1 t. organic “better than bouillon” seasoned vegetable base.
Other Flavor Ad-Ins: Want to add your favorite flavors to the crackers? Some suggestions:
1 tablespoon of either poppy seeds or amaranth, 1/2 teaspoon of either garlic powder, dried rosemary, dried thyme, cracked black pepper or smoked paprika.
Makes 48 crackers.
These crackers are great “keepers.” Place them in an airtight container, will stay fresh for a few weeks.
This recipe may not be reproduced without the consent of its author, Karen Sheer
Makes 48 crackers