Sesame Seed Rice Crackers
Spread a little almond butter on these crunchy, whole grain crackers for a perfect mid-afternoon snack. They're also gluten free, making them a healthy choice for anyone with celiac disease or gluten intolerance.
- 1 cup cooked wild rice
- 1 cup brown rice flour
- ¼ cup flaxseed meal
- ¼ cup water
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black sesame seeds
- 1 teaspoon sesame seeds
Preheat oven to 400 degrees. Add wild rice, rice flour, flaxseed meal, water, olive oil, and salt to a food processor bowl. Process about 30 seconds or until mixture forms a ball and sticks together.
Transfer to a larger bowl, and stir in both types of sesame seeds. Use your hands and/or a rolling pin to spread dough out on a silicone mat on a 11 x 17-inch baking sheet (you may need to coat your hands with a little flour). Press dough to edges of sheet. With a knife, score into 1 3/4-inch pieces. Bake 20 minutes. Remove crackers that are done (usually those on the outside edges brown more quickly). Flip remaining crackers, and bake another 8 minutes or until crispy.
Yield: 6 servings (serving size: 9 crackers)