I’ve tried and tested MANY homemade seed cracker recipes and this is 100% my favourite so far. They are so easy, and made with cheap and easy to source ingredients. If you have a bowl of leftover rice in the fridge that was heading towards the compost… use it here!
½ cup flaxseeds
2 tbsp sesame seeds
2 cups cooked brown rice - cooled completely
1 tbsp tamari or soy sauce
2 tbsp extra virgin olive oil
1. Preheat oven 170ºC. Combine the flaxseeds with ½ cup cold water and set aside to soak for 15 minutes.
2. Meanwhile toast the sesame seeds in a dry pan over a medium-low heat, stirring constantly until they smell nutty. Remove from heat and allow to cool completely.
3. Combine gelatinous flaxseeds, rice, tamari and olive oil in a food processor and blend until the rice is broken down entirely: it should form a sticky dough studded with flaxseeds. Add the sesame seeds and pulse until evenly combined.
4. Scoop out a quarter of the dough and roll it between 2 pieces of baking paper until VERY thin, trying to maintain a roughly square shape. Remove the top piece of baking paper and make cuts in the dough in whatever shape you want - these will allow you to break the crackers neatly when cooked! Place the crackers on a baking tray and repeat the process with the remaining dough.
5. Bake in the preheated oven for 20 – 30 minutes, rotating them midway, until crackers are completely dry and crisp. The crackers will be sensitive to the exact thickness, moisture content and the type of oven so keep a close eye on them.
6. Cool completely, carefully crack to seperate and store in an airtight container for up to 5 days.
Gluten free. Dairy free. Nut free. Egg free. Vegan. Delicious! You can make them into neat little shapes or break them roughly like pictured. I prefer the rustic effect!
Let us know if you try them!