I was inspired by the My Whole Food Life Blog’s recipe for homemade crackers and decided to give it a go.
They’re wholesome crackers with lots of hidden nutrients. The original recipe is with brown rice and quinoa. I didn’t have quinoa on hand so I used just brown rice. I think they turned out great!
2 C. Brown Rice (pureed until sticky)
4 C. liquid for cooking rice (stock or water, or a combination)
1/4 C. Chia Seeds
1/4 C. Sesame Seeds
Italian Herbs & Rosemary (or any herbs that suit your fancy)
Salt & Pepper to taste
The most time consuming part is cooking the rice. If you have leftover rice from the night before than this recipe will go by in half the time!
Chia seeds are filled with two times more protein than most grains and five times more calcium than milk. Plus, they have high levels of omega-3 and omega-6 fatty acids, soluble fiber, potassium and antioxidants.
Sesame seeds are an excellent source of copper and a very good source of manganese, calcium, magnesium, iron, phosphorus, vitamin B1, zinc, molybdenum, selenium, and dietary fiber.
Make these crackers in a flash!
Cook rice according to package directions. I suggest using chicken stock for cooking. It add lots of good flavor.
Blend the cooked rice in your blender or food processor until it becomes mushy and sticks together.
Mix all ingredients in a bowl. I suggest mixing dry ingredients first. I didn’t do that initially but it would have been a bit easier if I had!
Split into two batches. This makes it easier to handle and cooks more evenly.
Roll each dough ball as flat as you can. Use a piece of plastic wrap over the dough. This makes it so the dough doesn’t stick to the rolling pin. Move the plastic as you go.
Bake for 15 minutes
Flip ’em & bake for another 12-15 minutes.
Break into bite size pieces and bake for another 10 minutes until crispy. I found that the less crispy they are, the chewier they are. If they’re too chewy it makes them tough to eat.
Here are my final batches of crackers:
This was much easier than I thought it’d be and there was hardly any clean up! Just a bowl and a blender! Tweek the recipe until you find what seasonings and ratios make you happy. As for me, I am going to try to roll my dough even thinner for my next batch.
- 2 C. Cooked Brown Rice (Pureed until sticky)
- ¼ C. Chia Seeds
- ¼ C. Sesame Seeds
- Italian Herbs & rosemary
- Salt & Pep to taste
- Cook Brown Rice (in chicken or vegetable stock for added flavor!)
- Preheat oven to 350
- Put brown rice in blender and blend until sticky/mushy
- Mix all dry ingredients in a bowl
- Add blended brown rice
- Stir until incorporated
- Prepare two cookie sheets with parchment paper to fit
- Put parchment paper(s) on the counter to prepare for rolling
- Split batch into two (one on each parchment paper)
- Place plastic wrap over "dough" ball and roll with a pin
- Roll out each dough as flat as you can get it (It's super sticky without the plastic!)
- Place flattened dough and paper onto each cookie sheet
- Cook for 15 minutes
- Flip dough (it should be sticky enough to peel off and flip-be careful it's hot!)
- Cook another 12-15 minutes
- Break dough into bite size crackers
- Bake another 10-13 minutes until edges are crispy
- (Keep them in longer if they don't crisping right away)