My kids love crackers. They are such an easy snack but I worry about serving such a processed food to them. Although I buy brands of cracker that have minimal additives and preservatives, in particular those that have proved very harmful to our health, I’d still like to replace them with a healthier, homemade version. I’ve had a few attempts at making my own rice crackers but haven’t managed to make a batch that can compete with the crunchiness and tastiness of store bought crackers. Until now.
This fabulous recipe for Happy Crackers comes from a blog I love, My New Roots. Written by Sarah Britton, this blog is a great source of reliable information on health, nutrition and wholesome living. Sarah is a holistic nutritionist and vegetarian chef, as well as a Certified Nutritional Practitioner. I really enjoy her writing style and the way she presents so much knowledge in a manner that is easy to understand. I’m just starting to try a few of her recipes and this one is definitely a winner. These crackers are crunchy and delicious, really healthy and my kids love them. Look on My New Roots for a great run-down of each of the ingredients and their health benefits.
These crackers are gluten-free, wheat-free, dairy-free, egg-free, nut-free and sugar-free so should suit just about everyone!
I’ve written the recipe below converted for Thermomix. Check out My New Roots for the non-Thermomix method.
- 2 cups cooked brown or white rice
- 2 cups cooked quinoa
- 2/3 cup unhulled sesame seeds
- ½ cup flax seeds
- 2 Tbsp. tamari
- 1 tsp. sea salt
- 3 Tbsp. olive oil
Sorry I haven’t weighed ingredients yet but will next time I make these
- Place flax seeds in a bowl and cover with 1/2 cup of water. Let soak for at least 20 minutes
- Cook rice in the basket according to EDC instructions (900g water, Sp 4, Varoma, 13-16 min for white rice and 30-35 min for brown rice)
- Cook quinoa in the basket with 900g water for 15min, Sp 4, Varoma. Then stir with fork and cook on same settings for a further 5min
- In a dry pan over medium heat, toast the sesame seeds until fragrant then set aside
- Place all ingredients in TMX and and knead (closed lid position) for 2 min
- If it looks too dry, add a tablespoon of water and knead for another 30 sec
- If you want any extra flavourings (nuts, herbs, spices) add them in and knead in the TMX until incorporated (usually about 30sec)
- Turn the dough out onto some baking paper
- Break off the amount you want to use and roll out between two sheets of baking paper
- I rolled one batch really thin. Once baked they made delicious crisps. I rolled another batch approx 5mm. Once baked they made more traditional thickness crackers, good for eating with dips or cheeses
- Use a knife or biscuit cutter to score the dough into desired shapes
- Slide the baking paper onto a tray and bake 180C for 25-35 min
- You need to bake them until the crackers are nicely dried out. They shouldn’t feel soft at all. If you pull them out to cool and find they’re still not crunchy just pop back in the oven again until they’re cooked enough
- Once cooled, break the crackers along the score lines and store in an air tight container for up to a week