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Ingredients
- 2 cups cooked brown rice
- 2 cups cooked quinoa
- 2/3 cup unhulled sesame seeds
- 1/2 cup flax seeds
- 2 Tbsp. tamari
- 1 tsp. sea salt
- 3 Tbsp. olive oil
Preparation
Step 1
1/2 c. Add in's:
Choose any variation of the following:
Place flax seeds in a bowl and cover with 1/2 c. water. Let soak for at least 20 minutes.
In a dry skillet over medium heat, toast seseame seeds until fragrant. Remove from heat and set aside.
Blend the cooled rice, quinoa, soaked flax, salt, tamari and olive oil in a food processor until a dough is created- it should form a ball in the food processor (add water if too dry, one tablespoon at a time). Then add the toasted sesame seeds and pulse to incorporate. The dough will be very sticky.
Preheat the oven to 350 degrees.
Take out the desired amount of dough you want to work with and place it on top of parchment paper. Add the desired nuts/herbs/spices (I used poppyseeds, pumpkin seeds, sunflower seedsand fresh chopped thyme) and knead to incorporate. Season to taste. Place another piece of parchment on top and use a rolling pin to flatten into a very thin even slab. Remove the top layer of parchment and using a knife or pizza cutter, score the top of the dough into desired shapes. Slide the parchment on to a cookie sheet and place in the oven. Bake 25-35 minutes until crispy and golden (cooking time will depend on thickness of dough)
When the crackers are done, remove from oven and let cool five minutes. Break crackers along score lines, let cool completely and store in an airtight container. If the crackers have baked unevenly (some are crispy and others are not) place the uncooked ones back on the baking sheet and in the oven until completely dry.