Gluten Free Vegan Seed Crackers shared by HolFit
Serves Change 1 servings originally
- 1 cup uncooked brown rice
- 1/2 cup uncooked Quinoa
- 4 T ground flax
- 2 T sesame seeds
- 2 T whole flax seeds
- 1-2 T chia seeds
- 1 T water
- 1 t garlic
- Herbs to taste (dill was fun)
- 1 t tahini
- 1 t sea salt
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).
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.
You can also dehydrate these for 3 hrs instead of baking!