Karen’s Gone Crackers – Foolproof Gluten-Free Seeded Crackers

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.)
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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.

These crackers are great “keepers.” Place them in an airtight container, will stay fresh for a few weeks.

HINTS:
Cook rice and quinoa al dente (not mushy! Will be added to a food processor.)
Add a piece of parchment paper on top of the dough if too sticky.
If the dough is not rolled thinly – will take longer to cook.