Rice crackers
Rice crackers are delicious. There are many options available for purchase. My problem is they aren't many in the package, so my family can finish a box in 3 minutes flat, and they're a bit expensive. So I decided that in order to have enough crackers and not blow the grocery budget I'd have to learn how to make them. They're still gone in 3 minutes flat, but at least it didn't cost very much (and it's a great way to use leftover rice).
You will need:
2 cups cooked rice (white or brown) or 2 cups cooked quinoa or other gluten-free grain,
1/4 tsp. salt (or more to taste),
1-2 Tbs. olive oil or canola oil,
1-1 Tbs water.
sesame seeds (optional)
garlic powder (optional)
parsley flakes (optional)
2 cups cooked rice (white or brown) or 2 cups cooked quinoa or other gluten-free grain,
1/4 tsp. salt (or more to taste),
1-2 Tbs. olive oil or canola oil,
1-1 Tbs water.
sesame seeds (optional)
garlic powder (optional)
parsley flakes (optional)
1. Assemble ingredients and preheat oven to 350.
2. Place all ingredients in food processor.
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3. Pulse until mixture forms a pasty ball.
4. Spoon mixture onto a cookie sheet lined with parchment paper
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5. Cover with a second piece of parchment paper and roll flat with a rolling pin.
6. Score with a pizza cutter or knife into bite sized pieces and sprinkle with salt
7. You can add sesame seeds, herbs and spices, or sprinkle with kosher salt, either at the beginning in the food processor or sprinkle on afterward and press into dough when rolling. Bake at 350 for 40 minutes or until crisp. Break along scored lines.
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