Brown Rice Crackers
Everyone goes mad for these brown rice crackers, so I have spare copies on hand ready to give out to guests! As my guest, here is your copy.
1 1/2 cups brown rice flour, available from health food stores or specialist supermarkets.
1/3 cup dry brown rice - long grain might be the best choice - simmered gently in 1 cup water till all the water is absorbed. Do not let the rice dry out.
1 level teaspoon sea salt or to taste
1 T oil (coconut, olive, etc.) Coconut gives the best result
flavourings - see below
extra water – maybe
- Preheat oven to 180 C.
- In bowl of food processor, mix flour, cooked rice, flavourings, salt, and oil until combined. It is easiest to work with this mixture if the rice is freshly cooked, ie still warm or even hot. Process thoroughly until the dough clumps together. Add water a little at a time until dough holds together and is not crumbly. You may not need any extra water at all.
- Place on sheets of baking paper the size of your flat baking trays, and knead briefly to form a loose ball.
- Press and roll dough straight onto baking paper as thinly as possible – this quantity makes two trays. You might need to sprinkle the dough with extra flour so that it does not stick to the rolling pin. Roll very thin.
- Score into squares with a knife or pizza-cutter. Slide the paper onto baking tray.
- Bake 25 minutes, or until bottoms are golden brown. Cool before storing in an airtight container.
Add 1 or more of the following:
1 tablespoons flax seeds
1 teaspoon fennel seeds
2 tablespoons chia seeds
1 teaspoon cumin seeds
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds, etc.
My favourite combination is 1T each of black and white sesame seeds, 2 tablespoons chia seeds, 1/2 teaspoon each whole fennel and cumin seeds, and a little turmeric powder.
Serve with dips or as a snack by themselves.