Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Turn leftover brown rice and quinoa from dinner or meal-prepping into these delicious crispy crackers that are loaded with three good-for-you seeds--and create an everything-bagel flavor, without the bagel. The whole grains that make up this copycat cracker recipe add lots of fiber for a healthy snack that pairs perfectly with hummus or cheese.

Carolyn Casner
Source: EatingWell.com, August 2018
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.

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  • Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.

  • Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.

  • Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.

Tips

To make ahead: Store crackers in an airtight container for up to 1 week.

Nutrition Facts

48 calories; protein 1.6g; carbohydrates 5g; dietary fiber 1.2g; sugars 0.1g; fat 2.5g; saturated fat 0.3g; vitamin a iu 0.6IU; folate 10.3mcg; calcium 21.6mg; iron 0.6mg; magnesium 22.2mg; potassium 48.9mg; sodium 84.2mg; thiamin 0.1mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/15/2020
I have made these crackers twice now. Every one who has tried them thinks that they are amazing. We don't use brown rice so the first time we made them with just quinoa the second time we used quinoa with teff and amaranth. These were much easier to roll out than other gluten free or vegan crackers that I have made. You can easily vary the seeds and spices to your preference. Awesome recipe. Read More