Definitely a little time-consuming but the finished result is really worth while. I didn’t have any lemon thyme so used extra fresh rosemary and the crackers taste lovely. Crispy, crunchy and very tasty. Ideal to serve with my Christmas dips and cheeseboard.
Surprisingly easy to roll out using clingfilm over the mixture and baking parchment cut to fit the baking trays. I used four trays, 38cm x 26cm base and the mixture rolled out to cover these perfectly. Any thicker, and the crackers become a little harder. If necessary, cook in two or more batches. The thinner the cracker, the lighter and crispier it is.
1 cup (200g) long-grain brown rice
2 ½ cups water
1 cup quinoa (200g)
2 cups water
¼ cup sesame seeds
¼ cup linseeds (flaxseeds)
¼ cup chia seeds
¼ cup sunflower seeds
1 tablespoon finely chopped fresh lemon thyme
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped rosemary
1 teaspoon cracked black pepper
2 teaspoons onion powder
Place brown rice in a saucepan with 2½ cups water and bring to the boil. Simmer, uncovered, for 25 minutes. Remove from heat and stand, covered for ten minutes. Fluff with a fork and spread out over an oven tray to cool.
Place quinoa and 2 cups of water in the same pan and simmer uncovered for ten minutes. Remove from heat and stand, covered for ten minutes. Fluff with a fork and spread over an oven tray to cool.
Process the rice with half the quinoa to a course paste, and then transfer to a large bowl.
Add remaining ingredients and season well. Using your hands, combine well and divide into 4 portions.
Line four large oven trays with baking parchment. Remove the first baking parchment and flatten out one quarter of the seed mix. Cover with a large piece of cling film and roll out with a rolling pin to 1mm thick, covering the baking parchment. Trim edges if necessary and carefully lift the paper back on to the oven tray. Score into squares or triangles (I used a pizza cutter). Repeat with the remaining three quarters of mixture.
Bake crackers 180°C for 20 minutes. Take tray out of the oven and cover with another sheet of baking parchment and flip crackers over on to it. Peel original parchment off and return to oven for a further 20 minutes until golden and crisp. I found it helpful to remove outer crackers as they cooked and break the remaining crackers along the score lines to ensure they all cooked to a golden colour.
Cool on trays.
Crackers can be stored in an airtight container for up to 1 month.
Recipe adapted from The Australian Women’s Weekly Sugar Free Cookbook.
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