With the start of the school year fast approaching, why not try something different? Why don’t you slowly start replacing some of your children’s not so nutritious snacks with some super-packed goodness. These biscuits are one of my all time favourites.
This recipe takes a little bit of prior planning, but the final product is pure nutritional gold.
These crackers are packed full of FIBRE and RESISTANT STARCH. This makes them the ideal snack to consume in order to feed the beneficial bacteria within your gut. Resistant starch is a type of starch that is indigestible to us, but a favourite food for the good bacteria that live in our digestive tracts.
They also contain garlic, rosemary and thyme which are natural ANTIMICROBIAL agents which will help to ward off many pathogens.
The addition of flax seeds, sesame seeds and olive oil, gives them plenty of HEALTHY FATS which is wonderful for feeding your brain. This also reduces any insulin spikes after consumption and keeps your blood sugar in check. Hence, these biscuits will keep you satiated for longer.
These are also a great addition to anyone’s diet if you are trying to REDUCE INFLAMMATION and control your WEIGHT.
Keeps the kids happy and healthy
For those that struggle to get VEGETABLES into their children, these contain hidden carrot. Winning!! They are salty, crunchy and super delicious. You could try replacing the carrot with another vegetable if you are feeling adventurous.
In comparison to the supermarket bought rice crackers, these are hands down superior when it comes to their health rating. Rice crackers are highly processed biscuits, lacking nutritional value. They also have an extremely high glycemic index, making blood sugar control very difficult (digested and absorbed very quickly).
This recipe requires a bit of forward planning to get the best health benefits. First, soak the rice and quinoa for 12 hours in water with a dash of apple cider vinegar . This removes the phytic acid and makes these grains easier to digest. After cooking, cool the grains in the fridge for 12-24 hours. This creates a high amount of resistant starch. It’s a bit of extra work, but trust me this extra effort is so worth it.
If you are time poor, skipping these steps will still produce a NUTRIENT DENSE BISCUIT that’s better for you and your family than most biscuits you can buy at the shops.
Getting into the kitchen and cooking your own food is the best thing you can do for both you and your family’s health. It’s such a privilege too.
- 1 cup brown rice
- 1 cup quinoa
- 1 large carrot
- 2/3 cup sesame seeds (optional – Lightly toasted for extra flavour)
- 1/2 cup flax seeds
- 5 tbsp tamari
- 1 tsp sea/rock salt
- 1 tsp dried rosemary
- 1 tsp dried garlic
- 1` tsp dried thyme
- 2 tbsp olive oil
- Soak rice and quinoa in water with 1 tab of apple cider vinegar for 12 hours (cover with a plate).
- Drain rice, put in saucepan and simmer in water until soft. Strain and then refrigerate for 12-24 hours.
- Pre-heat oven to 100 C or use a dehydrator.
- Into a food processor add all ingredients except sesame seeds. Blitz until smooth. If the mixture is slightly dry and too thick, add in 1 tbsp of extra water at a time until you have a smooth mixture.
- Line oven trays with baking paper. Spread evenly and very thinly across with a spatula. Score with a knife to create biscuit shapes.
- Cook in oven for approximately 1 hour. Checking regularly, being sure not to burn. When they are nearly cooked, flip and cook for an extra 5-10 minutes to make sure they are completely cooked and dry. This is very important to ensure they last for a long time in jars.
- If you are using a dehydrator. Dehydrate for 8-12 hours on medium temp.
- Break into biscuit pieces and enjoy with avocado, dips, butter or your favourite spread.
- Store in sealed jars.