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Rosemary and Sea Salt Brown Rice Crackers

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These crunchy Brown Rice Crackers are seasoned with rosemary and sea salt and perfect for your holiday cheese tray.

Ingredients

Scale
  • 1 cup cooked brown rice
  • 1 cup cooked quinoa
  • 1/2 cup raw pepitas
  • 1/4 cup sesame seeds
  • 1/4 cup flax seeds
  • 1/4 cup chia seeds
  • 1 medium shallot, grated
  • 1 clove garlic, grated
  • 2 tablespoons water
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon coarse sea salt

Instructions

  1. Heat oven to 325°F. Place cooked brown rice and quinoa in the bowl of a food processor. Pulse until well blended and finely chopped. Add remaining ingredients and pulse a few times until the mixture is well blended.
  2. Divide the mixture in half. Wrap one half in plastic wrap and place it in a ziplock bag and place it in the fridge. Place remaining half of the mixture on a sheet of parchment paper. Place a sheet of waxed paper on top of the mixture (to keep it from sticking) and roll out about 1/8-inch thick or as thin as you can.
  3. Transfer the parchment and cracker mixture onto a baking sheet. Slowly peel back and remove the waxed paper from the cracker mixture. Roll out the remaining half of the cracker mixture and place on a second baking sheet.
  4. Bake 15 minutes. Cut the dough into 1-inch squares. Bake an additional 20 to 25 minutes or until crackers are lightly browned and crispy. Cool completely and store in an airtight container for up to 1 week.

Nutrition

Find it online: https://www.bourbonandhoney.com/rosemary-sea-salt-brown-rice-crackers/