Healthy Homemade Crackers

# 1 cup uncooked Israeli couscous (or she suggests brown rice)
# 1/2 cup uncooked seven grain hot cereal (we used wheat-free, you can sub in steel-cut oats, etc.)

(for rosemary-"cheesy" crackers)

* 1 tablespoon nutritional yeast
* 1 tablespoon crushed rosemary
* 1 teaspoon tahini
* Handful crushed walnuts

(for sesame-curry crackers)

* 1/4 to 1/2 teaspoon cayenne pepper
* 1 to 2 teaspoons curry powder (depending on how potent you like 'em to be)
* 1 tablespoon sesame seeds (we used black ones)
* 1 teaspoon honey or agave
* Handful crushed walnuts

# Cook both ingredients in separate pots.
# Mix together and let cool.
# Separate into two bowls. And let the fun begin.
# Please note: the recipes below suppose you are making both kinds of crackers. If you choose to make only one kind, simply double the amounts of the ingredients in that one recipe.

# Preheat oven to 300 degrees F.
# For each cracker type, throw all ingredients onto the bowl with the grain mixture.
# Blend each thoroughly (and separately) in a food processor until well incorporated.
# Spray some olive oil onto a cookie sheet and take one kind of cracker "dough" . . . place plastic wrap on top of it and then roll it out until thin.
# Remove the plastic wrap and cut into whatever-sized pieces you like. Gently transfer to another prepared cookie sheet.
# Repeat process with other cracker type.
# Bake at same time for 35 to 40 minutes (i needed more time than that) -- flipping over half-way through. Angela says to watch carefully after 30 minutes to avoid burning.
# Cool for 15 minutes (this allows them to harden even more). The result is a great, chewy cracker . . . we liked both kinds, but especially the rosemary-"cheesy" ones. And we WILL be making these again. ASAP.
# Enjoy with hummus or any other tasty spread. Or add to a healthy lunch . . .

Number of Servings: 25

Recipe submitted by SparkPeople user MANDAHOP.