Ingredients
4 cups cooked short grain brown rice
2/3 cup unhulled sesame seeds
1⁄2 cup flax seeds
2 Tbsp. tamari
1 tsp. sea salt
3 Tbsp. olive oil
Method
1. Soak Flax Seeds:
- Place flax seeds in a bowl and cover with 1/2 cup of water.
- Let soak for at least 20 minutes. Meanwhile, prepare the other ingredients.
2. Toast Sesame Seeds:
- In a dry skillet over medium heat, toast sesame seeds until fragrant.
- Remove from heat and set aside.
3. Blend Ingredients:
- In a food processor, blend the cooled rice, soaked flax seeds, salt, tamari, and olive oil until a dough forms. It should create a ball in the food processor. If the mixture is too dry, add water one tablespoon at a time.
- Add the toasted sesame seeds and pulse to incorporate. The dough will be very sticky.
4. Prepare Dough:
- Take the desired amount of dough and place it on a piece of parchment paper.
- Add your chosen nuts, spices, herbs, or vegetables, and knead to incorporate. Season to taste.
- Place another piece of parchment paper on top of the dough and use a rolling pin to flatten it into a very thin, even slab.
- Remove the top layer of parchment and use a knife or biscuit cutter to score the dough into desired shapes.
- Slide the parchment onto a baking tray.
5. Bake Crackers:
- Bake in the oven overnight at 60°C or for 5-6 hours at 100°C until crunchy all the way through.
6. Cool and Store:
- When the crackers are done, remove from the oven and let cool for 5 minutes.
- Break the crackers along the score lines, let them cool completely, and store them in an airtight container.
- If any crackers have baked unevenly (some are crispy and others are not), place the uncooked ones back on the baking sheet and into the oven until they are entirely dry.
Note: Crackers keep for one week.
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