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Golden Rice Crackers - Gluten, Dairy & Nut Free


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Ingredients

70 piece(s)

Rice Crackers

  • 55 g Whole Golden Flaxseeds, (1/2cup)
  • 120 g water, 1/2 cup
  • 20 g Hulled Sesame Seeds, 2tbsp
  • 280 g cooked brown rice, 2 cups cooked and cooled or partially frozen
  • 5 g tamari, 2 teaspoons
  • 20 g extra virgin olive oil, 2 tbsp
  • Salt for seasoning
  • 6
    2h 30min
    Preparation 2h 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
5

Recipe's preparation

    Golden Rice Crackers
  1. 1. Cook Brown Rice as per EDC - Allow to cool completely.


     


    2.Pre Heat oven to 170C


     


    3. In small bowl add 1/2cup golden flax seeds and 1/2cup water.


    Allow to soak for 15mins.


     


    4. Meanwhile Dry Toast sesame seeds in thermomix Varoma Temp, 2mins speed 1-2 No MC. Or until they smell nutty. Put aside, allow to cool.


     


    5. Place cooled rice, gelatinous golden flaxseeds, tamari and oil into thermomix bowl and mix Speed 9, 2mins or until the rice is broken down entirely and you have created a sticky dough. (For best results use partially Frozen brown rice, it will take less time to break down rice)


     


    6. Add in Toasted Sesame Seeds and mix 10sec  speed 5


     


    7. Take out 1/4 of the very sticky dough and place it between two sheets of baking paper, press down to flatten, then roll a roller over the top to spread the dough to about 1mm thickness.


     


    8. Peel off the top layer, score the dough with a knife into desired cracker shapes (I slice squares)and season with salt To taste. Repeat until dough is all used.


     


    9. Slide the whole piece of baking paper onto baking tray and cook for 20-30mins or until gold and firm. Keep watch after 20min mark, they can turn quickly.


     


    Allow to cool then snap along the scored slices to serve your


    crackers. Store in airtight container.

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Tip

I like to have my brown rice pre cooked and frozen into zip lock bags, so I cut the prep time down for when I want to whip these little beauties up quick.

 

Using partially frozen brown rice gives a smoother result, as its easier to break down.

 

Dont be tempted to pull them out of the oven while still a little soft, they will be rubbery and not gloriously crunchy as intended.

 

I love to serve these up with the ever loved Herb & Garlic dip with Dukkah from the EDC.

Enjoy =) xx


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Absolutely delicious!!! Will

    Submitted by Lenicka80 on 6. September 2016 - 18:08.

    Absolutely delicious!!! Will be making again for sure....By the speed they are disapearing when i take them out of the oven I'll be making them tomorrow again!!! Thanks for the great recipe!

     

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  • Amazingly yummy!!! I didn't

    Submitted by Vijayandemma on 2. March 2015 - 19:58.

    Amazingly yummy!!! I didn't have sesame or flax, so used chia. I also used seasoning salt instead of normal salt, and added a spoon of sugar. soooo good!!!

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  • These are fantastic!!

    Submitted by Starayla on 2. April 2014 - 21:18.

    These are fantastic!! Crunchy, salty, everything you want in a cracker. Thanks for the recipe!  :)

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