Quinoa, Brown Rice and Sesame Crackersd

Photo by Mishell R.
Adapted from cookingquinoa.net

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookingquinoa.net

Ingredients

  • 2

    cups of cooked brown rice

  • 2

    cups of cooked quinoa

  • 2/3

    cups of sesame seeds

  • 1/2

    cup of flax seeds

  • 1

    tablespoon of soy sauce or gluten free tamari

  • 1

    teaspoon of salt

  • 3

    tablespoons of sesame oil OR Olive oil

Directions

1.To start, combine ½ cup of flax seeds with ½ cup of water, and let the flax seeds soak for at least half an hour. (This flax seed-water mixture is used in place of an egg.) During the waiting time, you can prepare the rest of the ingredients. 2.Toast sesame seeds until they turn fragrant in a dry skillet (no oil needed!), then remove from heat and reserve. 3.In a food processor or blender, blend the cooled cooked quinoa, cooked rice, soaked flax seeds, salt, soy sauce and sesame oil until a dough is created. Depending on the side of your food processor or blender, you may need to do this in small batches – it may take up to four or five batches in order for the ingredients to be well blended together. Should the mixture be too dry, add ½ tablespoon of water at a time. 4.Add the toasted sesame seeds and pulse to incorporate. The dough will be very sticky, don’t worry. 5.Pre-heat oven to 350 deg farenheit (or 175 dec cel). 6.Divide dough in three portions and place each portion between two pieces of greased parchment paper (use a clean brush to spread some oil over the parchment papers), and then flatten dough with a rolling pin (as thin and evenly as your possibly can) 7.Remove the top parchment paper, and then use a knife to cut the dough into the shapes you like 8.Brush a bit of oil over the dough and then bake for about 30 to 40 minutes or until the crackers are crispy. Note that it is possible that your baking time will vary because it depends very much on the thickness of your dough. It may even take up to an hour if necessary, don’t worry. 9.When crackers are crispy, remove from the oven and let them cool for 5 minutes, then break the crackers according to the score lines which you cut prior to baking. If some of the crackers are still not totally cooked and crispy, return them to the oven and continue baking until crispy. 10.Repeat with the rest of the dough. 11.Store in an airtight container. Crackers best eaten within a week. Notes *Note, I noticed that after a couple of days, some crackers were no longer crispy. Easy solution: place them in the oven at 350 deg Farenheit/175 deg cel for 10 to 15 minutes and they get crispy again!

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