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Gut-loving crackers

Prep Time1 d
Cook Time1 hr
Total Time1 d 1 hr
Course: Snack
Keyword: crackers, healthy snacks, kids snacks, school lunches
Servings: 25
Author: nourishingme

Ingredients

  • 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

Instructions

Prep

  • 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.

Cooking

  • 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.