Wild rice crackers

Yum.

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We bought a really good quality, locally made hummus yesterday, but I had nothing to dip with! So I made some wild rice and developed an easy cracker recipe based off of “mynewroots” blogger recipe. I sub’d wild for brown rice and didn’t use quinoa. I also halved the recipe and eyed everything else. Bake temp was 350 for 30 min, plus leaving the crackers to dry while the oven was off.

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3 thoughts on “Wild rice crackers

    1. Based on “Happy Crackers” by Sarah Britton
      Cracker Dough
      2 cups cooked brown rice 1 cup cooked wild rice
      2 cups cooked quinoa
      2/3 cup unhulled sesame seeds mix of black and white roasted sesame seeds
      ½ 1/4 cup flax seeds
      2 Tbsp. tamari
      1 tsp. sea salt
      3 2 Tbsp. olive oil

      Directions:
      1. Place flax seeds in a bowl and cover with ½ cup water. Let soak for at least 20 minutes. At this time you can prepare everything else.
      2. In a dry skillet over medium heat, toast sesame seeds until fragrant. Remove from heat and set aside. Skipped this.
      3. 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.
      4. Preheat oven to 350°F/175°C.
      5. Take out the amount of dough you want to work with and place it on top of parchment paper. Add the desired nuts/spices/herbs/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 using a knife or biscuit cutter, score the top of the dough into desired shapes. Slide the parchment on to a cookie sheet and place in the oven. Bake for 25-35 minutes until crispy and golden (cooking time will depend on thickness of dough).
      6. When the crackers are done, remove from oven and let cool for 5 minutes. 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.

      Mine were really crunchy and the edges fell apart, but it was very fun to make and is tasty! I normally eyeball everything, so forgive me if this is not a fully baked recipe. Please see the original blogger’s website for more ideas!

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