Thursday, July 19, 2012

Garlic and Sesame Brown Rice Crackers

This recipe came about after a request from one of my followers. After many trials over the past few weeks, we have success. No more opening a packet of crackers laced with salt, sugar, artificial this and artificial that. Don't forget about the crackers containing preservatives and what ever they use to keep them "FRESH" with a shelf life of, hmmmm, 12 months, I could go on. Not any more because this recipe is dead easy. From start to finish 50 crackers in less than an hour. These crackers are predominately to be served with something savoury, but also great with honey. This recipe can be multiplied so you can bake as you need. The dough will store in the fridge for a few days, just bring back to room temperature before rolling and baking.

  • 1 Cup Cooked Brown Rice
  • 1 Cup Brown Rice Flour
  • 1/4 cup Flax Seeds
  • 1/4 cup Sesame Seeds
  • 1/4 cup Olive Oil
  • 1 tsp Himalayan Salt
  • 1/4 cup Water (1 tbsp if required)
  • 1 Clove Garlic
  • 1 tbsp Savoury Yeast Flakes
  • extra 1/2 tsp Himalayan Salt.

What To Do:
  • Finely chop garlic combine with all other ingredients into a food processor until dough comes together. Use extra flour on chopping board or kitchen bench until it comes together in a ball of dough. Either roll out between 2 pieces of baking paper until 0.5 cm thick and cut out in shapes, strips or circles until all dough is used. Or alternatively roll out in to a thick sausage and slice crackers to desired thickness.
  • Place crackers close together on lined baking trays and drizzel with extra olive oil or use olive oil spray combine  savoury yeast flakes with extra salt and sprinkle evenly over crackers. Bake in a moderate oven (180 degrees) for 30 min rotating in the oven often. Flip crackers and bake for a further 5-10 min or until golden.


  1. WOW they look really fantastic, Im also going to try these. Just want to know can I use sea salt? Also are Savoury Yeast Flakes available at supermarkets? Cheers Bec :-)

  2. yes you can use sea salt, himalayan salt is more pure and packed full of natural minerals which is better for you. And i dont think you will find the savoury yeast flakes in the supermarket unfortunately, best to head to your local health food shop. There expensive but they go a long way try them on your next pasta or risotto in place of parmasen there delicious and really high in vitamin b12. good luck!!!

  3. These came out really good! Since I could not get them as thin as store-bought, they were a very rugged cracker, and I loved the texure! I was at a loss because they were screaming for a hummus accompanyment and I didn't have any. :( So that is my advice to the readers: when you make these, be sure to have some kind of dip ready - don't be left high and dry!