Homemade Multi-Seed Brown Rice Quinoa Crackers
Crispy, protein-packed crackers made from cooked brown rice and quinoa combined with sesame, flax, and sunflower seeds. The tamari adds a subtle umami depth while the seeds provide satisfying crunch and nutritional density. Perfect for healthy snacking, cheese boards, or as a gluten-free alternative to store-bought crackers. The mixture processes into a sticky dough that rolls thin and bakes to golden perfection, creating crackers with rustic, irregular shapes that break apart naturally after cooling.
Ingredients
- 1 cup cooked brown rice, at room temperature
- 1 cup cooked quinoa, at room temperature
- ¼ cup sesame seeds
- ¼ cup flaxseeds
- ¼ cup sunflower seeds
- 2 tablespoons reduced-sodium tamari
- 2 tablespoons water
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
Instructions
- 1
Place oven racks in upper and lower sections
- 2
Preheat oven to 350 degrees F
- 3
Cut 3 pieces of parchment paper the size of a large baking sheet
- 4
Process rice, quinoa, seeds, tamari, water, salt and pepper in food processor until finely chopped and coming together in a ball
- 5
Divide dough in half
- 6
Place one piece between 2 sheets of parchment paper and roll as thin as possible
- 7
Remove top parchment sheet and place dough with bottom parchment on baking sheet
- 8
Repeat with remaining dough
- 9
Bake for 15 minutes
- 10
Switch position of baking sheets and continue baking until dark around edges and crisp, 12 to 15 minutes more
- 11
Remove from oven and break into roughly shaped crackers
- 12
Return any soft crackers to oven for 5 to 10 minutes more if needed
Tips
Roll the dough as thin as possible between parchment for maximum crispiness
Let cooked grains cool completely before processing to prevent sticky dough
Break crackers while slightly warm for cleaner edges
Good to Know
airtight container up to 1 week
dough can be rolled and refrigerated overnight
room temperature with cheese or dips
Common Mistakes
roll dough thin to avoid chewy texture
ensure grains are completely cool to prevent sticky dough
break crackers while warm to avoid shattering
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use raw grains instead of cooked?
No, the grains must be pre-cooked and cooled. Raw grains won't process properly and will result in hard, inedible crackers.
What if my crackers aren't crispy after the first bake?
Return them to the oven for 5-10 minutes more. Thicker areas may need extra time to become completely crisp and crunchy.
How long do these crackers keep?
Store in an airtight container for up to one week. They may soften over time but can be re-crisped in a low oven.