Have a few left over grains (think rice, sorghum or quinoa) in the fridge? You have the making for delightful gluten free crackers!
These whip up in minutes and crisp up in the oven. Get creative with flavorings and let me know how they turn out for you!
Left-over Grain Crackers
3/4 cup cooked grains (I used a combination of rice, quinoa and sorghum or just all rice)
1/4 cup fine almond flour
1/4 tsp pink salt
1 tbls olive oil
~ water if needed
Toppings: Flaky sea salt, sesame seeds
Preheat the oven to 300 degrees.
In a mini food processor, pulse together the grains, flour and salt. Add the olive oil and blend to combine, adding water if needed to get the dough to come together to a ball.
Place the dough between two sheets of parchment paper and roll out to a thin-ish cracker thickness. Score the dough using a knife (basically make markings in the dough to form the cracker shape and it will help these break apart once cooked.) Add toppings if using.
Set the parchment on a sheet pan and bake until crispy (roughly 60 minutes depending on your oven; but keep it low and slow for the best crunch).
The crackers will crisp up a bit once they cool. Break a cracker off and let it cool on the counter for a minute to see if it the it’s crispy enough. Crackers on the outer edge may get done first, remove them from the pan and continue baking the rest until crisp.
See the recipe video at the Happy Eats Healthy Facebook group page.