- 300 grams brown rice, Cooked
- 400 grams quinoa, Cooked
- 100 grams sesame seeds
- 80 grams Brown flax seeds
- 120 grams water
- 30 grams tamari, Gluten free soy sauce
- 1 teaspoon salt
- 3 teaspoons black pepper, ground
- 30 grams olive oil
Recipe is created for
TM 5If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
Add cooked brown rice and quinoa to bowl, add all other ingredients and mix on speed 5, reverse for 20 seconds.
You may need to use the spatula to help incorporate the ingredients together.
Put a couple of cups of mixture onto some baking paper and add another sheet of baking paper on top. Roll out as thin as you can with a rolling pin and place onto a baking tray. Run a knife in lines carefully through the rolled mix to help break into crackers when baked.
Place baking paper onto oven tray and repeat with extra mixture.
Bake in oven for around 15 to 20 minutes. When crackers are nice and brown remove and cool on tray for a short time. They can also be turned over half way through cooking to brown more evenly, if you are careful and don't break them.
They can also be returned to the oven to crisp more if needed after they have been broken up.
Break into pieces and serve with dips or cheese etc.
This made lots of crackers, it depends on the size you make them as to how many you get. I had at least 50 crackers.
They will last for a couple of weeks in an airtight container if they last that long!!!
Preheat oven to 180 degrees C
Accessories you need
These crackers are my take off of Marys Gone Crackers.
They are gluten free if you use tamari instead of soy sauce but would work just as well with soy.
I cooked the brown rice and quinoa in the thermomix basket first.
The mix is pretty sticky and needed the spatula to help incorporate everything together.
Worth the effort as they taste delicious!!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.
Other users also liked...
- Cheesy Chicken Sausage Rolls
- Pop's Gingernut Biscuits
- Sausage Rolls
- Lunchbox scrolls
- Variation Variation Subway Footlong Italian Herbs and Cheese Eat Fresh Bread Roll
- Variation Subway Footlong Italian Herbs and Cheese Eat Fresh Bread Roll
- Potato Gratin ala @levi_nathania
- Bec's Table Gourmet Crackers
- Savoury Cheese Biscuits
- Nuts and Bolts
- CRANBERRY CRACKERS
- Corn, Haloumi & Sun-dried tomato fritter bites
- Tuna Dip Easy and Delicious
- QUICK & EASY BANANA SLICE
- Cauliflower & Butter Bean Soup
- Asian Style Dressing with Verjuice
- Apricot & Coconut Slice
- Chocolate Fudge Brownies
- White chocolate and cranberry slice
- Satay Chicken
- Tomato Chilli Jam
- Coconut Citrus Tarts
- Sticky Pineapple Pudding with Caramel Sauce
- Sour Cream Scones
- Red Velvet cheesecake brownies (Gluten free)
- Chicken parma balls
- Gut friendly chocolate panna cotta
- Creamy Chicken Curry Pasta - Inspired by Continental Packet Pasta
- Jahana's Best Almond milk recipe
- Jahana's Gluten, Dairy and egg free waffles
- Marilyn's Tomato Relish
- Peppermint Black Bean Brownies
- Immune Boosting Elderberry Oxymel
- Cheddar Biscuit Recipe
- Deb's Tuna pasta bake
- Chicken Meatballs with Pasta Tomato Sauce