We all love crackers, but sometimes it’s difficult to find tasty ones with a simple, feel-good list of ingredients. These rosemary and sesame rice crackers are as delicious as the store-bought varieties but without all the unwanted additives and low-quality ingredients; plus, you can make them easily from your everyday pantry staples and they’re actually fun to bake. Each batch yields approximately 20 crackers and you can store them in an airtight container for up to one week. Eat 3 or 4 a day with our healthy hummus, your favorite cheese or just a drizzle of extra virgin olive oil. Yum!
Prep Time: 10 min | Cook Time: 17 min | Yields: 20 crackers
Ingredients
+ 1/2 cup rice flour
+ 1/2 cup whole wheat flour
+ 1/4 tsp sea salt
+ 1/4 tsp raw honey
+ 1 tsp fresh rosemary, finely chopped
+ 2 tsp olive oil
+ 1/4 cup water
+ 1 tsp sesame seeds
+ 1/2 cup whole wheat flour
+ 1/4 tsp sea salt
+ 1/4 tsp raw honey
+ 1 tsp fresh rosemary, finely chopped
+ 2 tsp olive oil
+ 1/4 cup water
+ 1 tsp sesame seeds
Directions
Preheat oven to 500ºF (260ºC). Place flours, salt, honey and rosemary in a bowl and whisk to combine. Stir in water and oil, mixing well to form a soft dough. Place dough onto a lightly floured clean surface, roll out the dough to about 1/8-inch thick or as thin as you can. Cut the dough into small squares or rectangles using a pizza cutter, brush with a little water and sprinkle with sesame seeds. Use a fork to prick each square a few times. Place the dough in the oven and immediately reduce heat to 425ºF (218ºC). Bake for 17 minutes or until crackers are lightly golden and crispy. Let cool completely and store in an airtight container for up to 1 week. Enjoy!
Leave a Reply