I keep a batch of these crackers on-hand for snacks. They are pretty versatile (see adaptation suggestions at the end of the post) and make a tasty vehicle for essential fats like unrefined coconut oil. Just 3-4 crackers make a great, protein- and complex carbohydrate-rich snack. You’ll be surprised how filling they are…
Makes: approx 30 crackers
Medium saucepan with lid
Unbleached parchment paper
Large cookie sheet
Try to buy everything organic. Here’s why.
1/2 cup uncooked brown rice
3/4 cup pure water
2 tbsp + 1/2 tsp unrefined coconut oil
1/2 cup brown rice four
2 cups almond flour
1 packed cup chopped red pepper
1/4 cup chopped red onion
1 tbsp fresh lemon juice
1 tsp sea salt
1 tbsp nutritional yeast
Let’s get started.
Place 1/2 tsp oil in bottom of saucepan and heat to medium. Toast rice, stirring every minute or so, for five minutes. This isn’t a necessary step, but it is one that enhances flavor.
Add 3/4 cup pure water and bring to a boil. Reduce heat, cover with lid and simmer for 20 minutes. Keep lid on, remove from heat and allow to sit for 10 more minutes. Fluff with fork. This is a step that you can do in a day or two in advance, just keep cooked rice in the fridge until you are ready to use.
Preheat oven to 350°F.
In food processor, pulse pepper, onion, lemon juice, nutritional yeast, sea salt and remaining coconut oil until well blended.
Pulse in cooked brown rice—about 10 pulses.
Pulse in flours—about 20 times until mixed.
You can create rustic-looking crackers (easier) or more structured ones (more challenging), it’s your call. Both are pretty and the taste is identical. Either way, to start, spread cracker batter onto a cookie sheet-sized piece of parchment paper about 1/4″ thick. A silicone spatula is best for this. Use one hand to hold the parchment in place while you spread with the other hand.
Try to create a rectangle the shape of the cookie sheet using spatula—sculpt. If you are going rustic, go ahead and put the crackers in the oven.
If you want to smooth(er) crackers, place a cookie-sheet-sized piece of parchment on top of batter and roll the top with a smooth glass, or rolling pin, to even out the batter.
Carefully peel up the top parchment—it will be a bit sticky. Use fingers or chef’s knife or silicone spatula to sculpt the edges to make a rectangle. Plug holes with batter from corners that have too much. Now place in the oven.
Bake for 10 minutes. Remove from oven, cut into squares, diamonds or rectangles—whatever makes you happiest.
Put back in the oven for 15 minutes. You can also skip this pre-cut step and break the crackers apart once they bake the full 25 minutes (and cool) for more rustic shapes.
Spread with unrefined coconut oil and sprinkle with sea salt for a protein-rich/EFA treat.
Store in an airtight glass container in the fridge.
Adaptations to try:
1. Instead of red pepper, use poblano and instead of lemon juice, use lime. Pulse in a handful of cilantro—yum for mexican style.
2. Add some roasted garlic to the food processor for even more flavor.
3. For plain crackers, skip the red pepper and onion.
4. Skip the red pepper and onion and add some fresh herbs like dill or parsley and sage.
5. You can also dehydrate these crackers for a highly-raw snack. Just spread batter on teflex sheet and dehydrate at 95°F until dry (8 hrs?).
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