I love a wonderful seed cracker, and I love the brand Mary's Gone Crackers. I did an internet search and found a "copy cat" recipe. The basic ingredients are simple:
1 cup cooked brown rice
1 cup cooked quinoa
2 tsp tamari (if you want truly gluten free--or just use soy sauce)
1 T water (or a bit more to bind together--I experimented--you can always add more water as you progress)
--toss in Food Processor and bind until it comes together well. Then toss in the following and pulse to mix in:
1/4 cup sesame seeds
1/4 cup flax seeds
1/4 cup any other seed (I had chia seeds around)
Salt to taste (if you don't put any in or on, it will be a wonderful dry cracker, but salt is needed IMO).
Every recipe I saw kept getting sort of too technical for my liking--using parchment paper and such. I simply used rubber gloves (I've had an excess around because of Covid) to pat down a thin wafer after pulling out a ball of it first. I used my Silpat Pads (silicone--no sticking!). I did it in batches at 350 degrees (fan) 12 or so minutes on one side and up to 12 minutes on the other side. It needs watching as it can be as short as 5 minutes on second side, but I found it was pretty hard to burn them as it just gets crisper. You can easily pull out the done ones and then keep the others in.
Used my art lens again. My DOF may be off a bit as some crackers should be in better focus, but I like the composition enough with the hint of the olives and cheese in the background.
The crackers are DELICIOUS! I'll still buy the Mary's Gone boxes, but when I have leftover brown rice or quinoa, I'm definitely spending the time to make this!
@jyokota they are delicious as are Mary's Gone crackers. I plan on making them when I make brown rice or quinoa and just putting in seeds when I have them! The key is making sure tje3 mixture binds enough to make a "dough" and flattening the pieces thin.
@jyokota Hmm, My guess is brown rice will be fine but quinoa may be more gluey. Quinoa only takes about 15 min on stove so you could cook at same time separately. But then again, if you cook together, you may get a nice benefit of the quinoa supplying the bind that the water normally does. I may just try it as I do all rice in my rice cooker. You do NOT want me to fix you rice on the stove. I will destroy it!
