Rice & Quinoa Crackers

This recipe was originally taken from My Wholefood Life and is a copycat version of Mary’s Gone Crackers.

A good way to use up leftover rice and/or quinoa. They can take a bit of practice to make, but persevere as they are worth it. (Vegan, Gluten Free)

Yield: 25-30 crackers


1 cup cooked brown rice (cook with a little vegetable stock ideally)

1 cup cooked quinoa

1/4 cup sesame seeds

1/4 cup flax seeds

1/4 cup chia seeds 

salt to taste


optional herbs: thyme, oregano, sage, basil or parsley, nutmeg, paprika, pepper


Preheat oven to 175°c.

  1. In a food processor combine the quinoa and rice into a mushy consistency.
  2. Add in all the seeds, salt and any other flavourings, with a bit of water and pulse until you have a mushy ball.
  3. Get out a sheet of baking parchment/greaseproof paper about the size of your baking sheet and lay it on the counter.
  4. Take HALF of the mixture and place it on the parchment.
  5. Using a rolling pin and another layer of parchment or a plastic bag etc, roll out the mixture, putting the second layer between the rolling pin and the mixture. That way you can roll it out without it getting stuck.
  6. Roll as thin as possible and then transfer the parchment and rolled mixture onto a baking sheet.
  7. Repeat the same steps with the second half.
  8. Bake in the oven for about 15 minutes.
  9. Pull them out and carefully flip them and bake for another 12 minutes.
  10. When they are done, carefully break them into bite sized pieces and bake for an additional 10 minutes or until the pieces are crispy. If you want squares – score the underside of the mixture when you turn it after 15 mins, and it should break along the lines when cooked.

I got about 30-40 crackers out of my batch. They keep for ages in a sealed container if completely dried out.

If you have them you can use silicone baking sheets instead of baking parchment etc for rolling out.

If you find they go a bit soft and chewy in a day or two pop them back in the oven on its lowest setting for about 15 mins. If your oven doesn’t go below 100°C prop the door open a crack, or put them in an oven that is switched off and cooling down after having been used for something else.




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