- Prep in 25 minutes
- Cook in 22 minutes
My latest contribution to the world of using up leftovers, these naturally gluten free, high protein, super tasty crackers are a keeper (literally – they last for ages!). Once you’ve got the feel for them absolutely experiment with different flavours, seeds, spices or whatever you fancy.
- Makes 48 Crackers
- Gluten Free
- High Fibre, High Protein
- Freezer Friendly
1/2 cup raw or 1 cup cooked brown or red rice
1/2 cup raw or 1 cup cooked quinoa
1 1/2 tablespoons filtered water
2 teaspoons organic tamari or liquid/coconut aminos
1/4 cup sesame or black onion seeds
1/4 cup flaxseeds
1/4 cup chia seeds
Variations: 1/2 teaspoon of either garlic powder, dried rosemary, dried thyme, cracked black pepper, smoked paprika, cumin or ground turmeric. You can add these to the cooking water so the grains absorb the flavour or to the food processor to be incorporated into the dough.
If using raw grains it’s ideal to soak them in separate bowls of filtered water overnight, rinse them well then cook them in 3/4 cup of fresh water each. At this point you can add flavourings (herbs, spices, 1/2 an organic stock each) or homemade stock. It is better to cook them separately as the quinoa will cook faster than the rice, alternatively you can start the rice off then add the quinoa after about 10 mins (so the rice cooks for 20 minutes and the quinoa for 10) by this point all the liquid should have been absorbed, just leave them in the pan to steam with the lid on whilst you get the other bits ready.
Preheat the oven to 175°C.
If using leftover grains go straight in and blend the brown rice, quinoa, and tamari in a food processor until thick and paste like, this is easier if the grains are still warm and should only take a couple of minutes. If they are cold you may need the extra water but try without first. Make sure to scrape down the sides a couple of times so that everything is incorporated equally.
At this point the mix should be quite wet. Add the seeds and process again until fully blended.
Leave it for 3-4 minutes for the chia and flaxseeds to absorb some of the water and make the dough elastic.
Transfer half of the dough to a sheet of lightly oiled baking parchment and use a spatula to spread into a thin sheet. This requires a little patience but doesn’t take long once you’ve got the knack, if the dough is sticking wet the spatula and go again. Repeat with the other half on a separate sheet.
Use a large sharp knife or pizza wheel to divide the sheet into crackers, I do columns and then cut these on a zigzag to make triangles.
- Slide the pieces of parchment onto baking trays and bake for 12-15 minutes until crisp and golden at the edges. Use a sharp knife to go over your cuts and flip the crackers over then pop back in the oven for another 5-7 minutes so they’re crisp all the way through.
Transfer to a wire rack to cool then store in an airtight container for up to a month or in the freezer for 3 months.