Recipe: Flourless crackers

Ingredients

4 cups cooked short grain brown rice

2/3 cup unhulled sesame seeds

1⁄2 cup flax seeds

2 Tbsp. tamari

1 tsp. sea salt

3 Tbsp. olive oil

Method

1. Place flax seeds in a bowl and cover with 1⁄2 cup water. Let soak for at least 20 minutes. At this time you can prepare everything else.

2. In a dry skillet over medium heat, toast sesame seeds until fragrant. Remove from heat and set aside.

3. Blend cooled rice, soaked flax, salt, tamari and olive oil in a food processor until a dough is created – it should form a ball in the food processor (add water if too dry, one tablespoon

at a time). Then add the toasted sesame seeds and pulse to incorporate. The dough will be very sticky.

4. Take out the amount of dough you want to work with and place it on top of parchment paper. Add the desired nuts/spices/herbs/vegetables and knead to incorporate. Season to taste. Place another piece of parchment paper on top of the dough and use a rolling pin to flatten it into a very thin, even slab. Remove the top layer of parchment and using a knife or biscuit cutter, score the top of the dough into desired shapes. Slide the parchment on to a baking tray and place in the oven.

5. Put in the oven overnight at 60°C or for 5-6 hours at 100°C until crunchy all the way through.

6. When the crackers are done, remove from oven and let cool for 5 minutes. Break crackers along score lines, let cool completely and store in an airtight container. If the crackers have baked unevenly (some are crispy and others are not) place the uncooked ones back on the baking sheet and in the oven until entirely dry.

 Crackers keep for one week.