My crackers must be hearty They also must be filling wholesome and heavy on the seeds I like to feel as much like a bird as possible when eating my crackers I also like them to curb my hunger not increase it
Main Ingredient: Rice
|1 cup||uncooked brown rice|
|1/2 cup||uncooked Quinoa|
|4 teaspoons||ground flax|
|2 teaspoons||sesame seeds|
|2 teaspoons||whole flax seeds|
|1||-2 T chia seeds|
|Herbs,; to taste|
|1 teaspoon||sea salt|
|1||Directions: Preheat oven to 300F. Cook rice and quinoa according to package directions in two separate small pots. Cool rice and quinoa after cooking. In a food processor, blend together cooked rice, quinoa, ground flax, water, herbs, tahini, salt. Stir in sesame, flax, and chia seeds (or just press them on top of dough like I did in some pictures).|
|2||Scoop mixture onto a greased baking sheet (or line with parchment paper). Flatten with wet hands and spread out. Roll with a pastry roller to smooth. Take a pastry cutter (or pizza slicer) and cut dough into desired cracker shapes. Bake in the oven for 35-40 mins. until golden. Watch carefully after 30 mins. to avoid burning the crackers. You might want to flip the crackers half way through cooking. Crackers will also firm up while cooling. Cool for 15 mins. on baking sheet and carefully break apart.|
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