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RECIPE FOR GLUTEN-FREE BROWN RICE, QUINOA AND SEEDS CRACKERS
Source: Adapted from My New Roots
1 cup cooked brown rice 糙米 (note 1)
1 cup cooked quinoa (pronounced keen-wa) 奎藜籽 (note 4)
1/3 cups toasted white sesame seeds
1/4 cup flaxseeds
1½ tbsp light soy sauce (note 2)
2/3 tsp sea salt
1½ tbsp extra light olive oil
Extra water for blending the dough
Some oil for brushing the dough
- Cook brown rice and quinoa as per note 4.
- Place flaxseeds in a bowl and soak with ¼ cup water for at least 20 minutes.
- In a frying pan/skillet, toast sesame seeds over medium heat until fragrant and golden brown. Remove from heat and set aside.
- Blend cooked brown rice, cooked quinoa, soaked flaxseeds (together with the soaking water), light soy sauce, sea salt and olive oil in a food processor or blender until it forms a ball. You can either blend everything in one go or do it in batches depending on the capacity of your food processor or blender. I have to do mine in batches as I have a small blender. Add water if the dough gets too dry, one tablespoon at a time (P/S: Refrain from adding too much water as it will make the dough soft and difficult to handle). Then add the toasted sesame seeds and pulse to incorporate. The dough will be very sticky. Give the dough a taste test and adjust the seasoning if needed.
- At this point, the dough can be refrigerated or frozen for later use. Just divide it into two portions. Place each portion on a cling film and wrap into a square shape (as shown in photo below). For frozen dough, thaw it before using. If your dough is too soft, you can also refrigerate it to firm up (about ½ hour).
- Preheat oven to 180°C.
- Take out one portion of the dough and place it in between two cling wraps. Use a rolling pin to flatten it into a very thin and even layer. The thinner the better. Remove the top layer of cling wrap. Use a baking brush to apply a thin layer of oil on top. Put a baking parchment paper on top and carefully flip it over. Then, transfer the layer to a baking sheet.
- Now, you will have the top layer without oil facing upward. Apply a thin layer of oil on the surface. This is to the dough easier for cutting and crispier after baking. Use a knife or pizza cutter to score the dough into desired shapes. Then, add pumpkin seeds or any desired nuts, seeds, dried fruits or vegetables by lightly pressing them onto the dough.
- Bake for 30-35 minutes until crispy and golden (note 4 and 5)
- When the crackers are done, remove from oven. After 5 minutes, break crackers along the score lines. Let them cool completely and store in an airtight container.
- I used germinated Jasmine brown rice (as per photo above) from NTUC Fairprice.
- Light soy sauce contains wheat. For gluten-free, please use gluten-free soy sauce and tamari.
- If you don’t have quinoa, you can substitute it with brown rice.
- How to cook brown rice and quinoa: Rinse and soak brown rice and quinoa for about half an hour. Then, cook them separately based on the instructions given on the packaging. I steamed 1 cup of brown rice with 1 cup of water for about 45 minutes. This will give me 2 cups of cooked brown rice. For quinoa, I steamed 1 cup of quinoa with 1 cup of water for about 20 minutes, and got 2 cups of cooked quinoa. After cooking, allow them to sit for five minutes in the steamer. Fluff them gently with a fork or rice spatula. Let them cool first before using. Measure the amount based on the recipe. Best to prepare them one day in advance.
- Grains can be difficult for some to digest. Soaking them before cooking helps to begin the breakdown of the grains, making less work for our bodies and digestive enzymes.
- Baking time will vary depending on the thickness of dough. Extend the time if necessary. At the last 5 minutes, you can flip the crackers over and let the bottom part cook.
- If the crackers are not baked evenly, place those soft ones back to the oven and continue to cook at 170°C until entirely dry and crisp.
- Use quality parchment paper so that the crackers will not stick to the paper after baking. I used Glad brand (please refer to my kitchen tool page for photo).
- These crackers can be kept for a week or two.
- Things to add (as suggested by My New Roots):
Nuts & Seeds
- Caraway seeds
- Poppy seeds
- Pumpkin seeds
- Chia seeds
- Macadamia nuts
- Sundried tomatoes
Dried fruits (my suggestion)
Spices & Herbs
- Garlic powder (incorporates easier than fresh)
- Smoked salt
- Cracked black pepper
- Coconut palm sugar