I've Gone Crackers! (Gluten-Free)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1/2 cup dry brown rice1/2 cup dry quinoa3 tbsp brown flax seeds, optionally soaked and dehydrated 3 tbsp sesame seeds, optionally soaked and dehydrated1 tbsp tamari or shoyu
In a jar, soak the rice with lukewarm water for 12 hours. Drain, rinse, and soak another 12 hours, then rinse well 2x a day for 2 days.
When the rice has 1 day left, soak the quinoa in a jar for 2 hours. Drain, rinse, and set to sprout, rinsing 2x a day until it sprouts (should show sprouts by the end of the day).
Cook the rice with 1 1/4 cup of water until it's all absorbed, about 30 minutes (first bring it to a boil, then cover and simmer).
In a food processor, blend the rice until smooth, adding up to 1/4 cup water if needed. Once the rice is smooth, add in the quinoa and blend until pretty smooth (it won't be totally smooth since the quinoa isn't cooked). With spatula or spoon, stir in sesame and flax seeds and shoyu.
Drop by teaspoonfuls onto a parchment lined cookie sheet and bake for 20 minutes, until browned and crisp. Cool before storing.
You can also bake it in one large sheet and then break into crackers, if you want, but be careful not to burn the edges while the middle cooks.
Number of Servings: 10
Recipe submitted by SparkPeople user PESCETARIAN.
When the rice has 1 day left, soak the quinoa in a jar for 2 hours. Drain, rinse, and set to sprout, rinsing 2x a day until it sprouts (should show sprouts by the end of the day).
Cook the rice with 1 1/4 cup of water until it's all absorbed, about 30 minutes (first bring it to a boil, then cover and simmer).
In a food processor, blend the rice until smooth, adding up to 1/4 cup water if needed. Once the rice is smooth, add in the quinoa and blend until pretty smooth (it won't be totally smooth since the quinoa isn't cooked). With spatula or spoon, stir in sesame and flax seeds and shoyu.
Drop by teaspoonfuls onto a parchment lined cookie sheet and bake for 20 minutes, until browned and crisp. Cool before storing.
You can also bake it in one large sheet and then break into crackers, if you want, but be careful not to burn the edges while the middle cooks.
Number of Servings: 10
Recipe submitted by SparkPeople user PESCETARIAN.
Nutritional Info Amount Per Serving
- Calories: 122.6
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 61.8 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 3.0 g
- Protein: 4.1 g
Member Reviews
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INVIGORATNG1
Disappointing results after all the work. Recipe incomplete. Unless you desire to eat parchment paper, save your money. PESCETARIAN does not share valuable info for this to be worth your money and effort .Horrible! Batter sticks to parchment, cannot eat . Very Very disappointing. Oven temp? - 2/12/10
Reply from KRAVMAGAGIRL (2/12/10)
All you have to do is keep it in a jar in a cool place - usually a countertop will work fine. Here's how to sprout it, this is what I used to learn how to do it.http://www.sproutpeople.com/seed/rice.h
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Also, you can use the oven or dehydrator, it will be about the same either way!
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JKONOPKA
Thank you for posting this recipe! I can't wait to try them. I have a question: Do these flatten out when baked? Thanks! - 1/19/10
Reply from KRAVMAGAGIRL (1/19/10)
I don't think they will - I flattened them with the back of a spoon/fork before I baked them. Good luck!!