I know I just posted a recipe from Sarah’s wonderful blog, but I’m going to do it again. There are so many exciting things about these crackers. First off, they’re super healthful. They contain not an ounce of flour. No eggs for binding. No butter or other unhealthful oils (just 3 tbsp. heart-loving olive oil). They’re mainly a mix of whole grains / seeds, which stick together like magic to make a workable dough. Second, you can create countless varieties of crackers from this base recipe. And not just one variety per time you make them. You can portion out from your large mass of dough and get 3 or 4 kinds from just one batch! Garlic crackers? Yes please. Smoky paprika pepitas? Sounds fun. Third, they taste amazing. These crackers have a great crispy crunch, and are awesome for dipping (the garlic were great with hummus) or dressing up (rosemary crackers topped with strawberry rhubarb jam, mmm).
Flax seeds (I found some beautiful golden ones in VT a few weeks ago), cooked quinoa, cooked brown rice, and toasted sesame seeds.
The cooked rice, cooked quinoa, and soaked flax seeds get blended in a food processor along with salt, tamari, and olive oil. A VERY sticky dough will form.
Add the toasted sesame seeds, and pulse to combine. Prep your work area by laying down a sheet of parchment paper, then using a spatula or spoon, portion out a large ball of dough onto the parchment paper. (at this point, Sarah says to add your flavorings and knead them in. This was a hot mess when I tried it, so I came up with an alternate approach) Lay a second sheet of parchment paper on top, and roll into a THIN sheet with a rolling pin. Thin and even is the goal, so they will bake up quickly, evenly, and crispily.
Once rolled, remove the upper sheet of parchment paper and sprinkle on your goodies. Replace the parchment and give a quick roll to press whatever you’ve added into the dough.
I made some with fresh rosemary.
And some with rosemary and golden raisins.
Once your flavorings are in, take off the top sheet of parchment and score the dough with a sharp knife or cutter. Then into the oven, work on another batch, and monitor the first to make sure they don’t burn.
Let them cool for 5 min., then break the crackers along the score lines and let them cool completely.
Sarah has a nice list of suggested add-ins. Be creative! (the raisins definitely got a bit burnt, but they still tasted good)
Happy Crackers – mynewroots (instructions slightly adapted)
2 cups cooked brown rice
2 cups cooked quinoa
2/3 cup unhulled sesame seeds
½ cup flax seeds
2 tbsp. tamari
1 tsp. fine sea salt
3 tbsp. olive oil
Place flax seeds in a bowl and cover with ½ cup water. Let soak for at least 20 min. (they will completely absorb the water)
In a dry skillet over medium heat, toast sesame seeds until fragrant. Remove from heat and set aside.
Blend 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 pusle to incorporate. The dough will be VERY sticky.
Preheat oven to 350°F.
Take out the amount of dough you want to work with (I used about 1.5 cups) and place it on top of parchment paper. 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 (about 1/8″). Remove the top layer of parchment, sprinkle on desired add-ins, then replace the top layer of parchment paper and give a quick roll to embed the add-ins). Take off the top sheet of parchment paper and using a knife or biscuit cutter, score the top of the dough into desired shapes. Slide the parchment onto a cookie sheet and place in the oven. Bake for 25-50 min. until crispy and golden (cooking time will depend on thickness of dough).
When the crackers are done, remove from oven and let cool for 5 min. 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 entirely dry. Crackers keep for one week (although ours were gone in about 3 days :P).
Yield – a lot … I filled two large glass storage containers with crackers
Note – be sure to clean out the inside of your food processor’s blade attachment. Mine was loaded with grain glue / goop and required some digging with a paper towel to make sure it was all removed. (small price to pay for homemade, healthy, delish crackers)