Cooking Light
Active Time
25 Mins
Total Time
1 Hour
Yield
Serves 24 (serving size: 1 cracker)

Turn leftover brown rice and quinoa from dinner or meal-prepping into these delicious crispy crackers. They’re loaded with three good-for- you seeds and create an everything- bagel flavor, without the bagel. The whole grains in this cracker recipe add lots of fiber for a healthy snack that pairs perfectly with hummus or cheese. Store crackers in an airtight container for up to 1 week.

How to Make It

1. Place oven racks in upper and lower sections of the oven. Preheat to 350°F. Cut 3 pieces of parchment paper the size of a large baking sheet.

2. Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt, and pepper in a food processor. Process until finely chopped. Shape mixture into a ball. The dough will be sticky.

3. Divide dough in half. Place 1 piece of the dough between 2 sheets of prepared parchment paper. Roll out as thin as possible. Remove the top sheet of the parchment and place the dough with parchment on a baking sheet. Repeat with remaining dough and prepared parchment.

4. Bake 350°F for 15 minutes. Switch position of baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren’t fully crisp, return them to oven and bake an additional 5 to 10 minutes.

Also appeared in: Cooking Light, February, 2022,Smart-Carb Recipes