Turn leftover brown rice and quinoa from dinner or meal-prepping into these delicious crispy crackers that are loaded with three good-for-you seeds--and create an everything-bagel flavor, without the bagel.
Ingreadient
- 1 cup cooked brown rice, at room temperature
- 1 cup cooked quinoa, at room temperature
- ¼ cup sesame seeds
- ¼ cup flaxseeds
- ¼ cup sunflower seeds
- 2 tablespoons reduced-sodium tamari
- 2 tablespoons water
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Direction
- Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.
- Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.
- Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.
- Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.
