I've Gone Crackers! (Gluten-Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of I've Gone Crackers! (Gluten-Free) calories by ingredient
Introduction
My sprouted version of "Mary's Gone Crackers". Takes a few days to sprout the quinoa and rice, but it's not a labor-intensive process at all. My sprouted version of "Mary's Gone Crackers". Takes a few days to sprout the quinoa and rice, but it's not a labor-intensive process at all.Number of Servings: 10
Ingredients
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1/2 cup dry brown rice
1/2 cup dry quinoa
3 tbsp brown flax seeds, optionally soaked and dehydrated
3 tbsp sesame seeds, optionally soaked and dehydrated
1 tbsp tamari or shoyu
Directions
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.
Member Ratings For This Recipe
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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