My crackers must be hearty. They also must be filling, wholesome, and heavy on the seeds. I like to feel as much like a bird as possible when eating my crackers. I also like them to curb my hunger, not increase it.
Directions: Preheat oven to 300F. Cook rice and quinoa according to package directions in two separate small pots. Cool rice and quinoa after cooking. In a food processor, blend together cooked rice, quinoa, ground flax, water, herbs, tahini, salt. Stir in sesame, flax, and chia seeds (or just press them on top of dough like I did in some pictures).
Scoop mixture onto a greased baking sheet (or line with parchment paper). Flatten with wet hands and spread out. Roll with a pastry roller to smooth. Take a pastry cutter (or pizza slicer) and cut dough into desired cracker shapes. Bake in the oven for 35-40 mins. until golden. Watch carefully after 30 mins. to avoid burning the crackers. You might want to flip the crackers half way through cooking. Crackers will also firm up while cooling. Cool for 15 mins. on baking sheet and carefully break apart.
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 1 | ||
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Calories: 33 | ||
Calories from Fat: 4 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.5g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 49.5mg | 2 % | |
Potassium 33.2mg | 1 % | |
Total Carbohydrate 6.1g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.7g | ||
Protein 0.9g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 33
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