I don't eat a whole lot of grains, at least not when I am cooking a meal just for me. I am usually pretty happy with some bean/lentil type soup and some salad and veggies. After one of my cooking classes, the Asian Inspired class as part of the 4-week and 6-Week Cooking Program, I had heaps of brown rice left over. I didn't know what to do with it and somehow decided cooked brown rice = crackers. Seriously, don't ask. I like to think of this brainwave as a moment of pure genius.
I sort of made the Mary's Gone Crackers meet my past life fave Vegetable Thin and came out with this goodie. One of the interesting things in this cracker experiment was that after I blended all the ingredients in my food processor and gave it the old taste test to make sure it had just the right amount of salt, low and behold, I discovered that this unbaked cracker blend made an amazing spread. It was almost cheese-like (but don't quote me on that as it has been approximately six years since I ate any form of spreadable cheese). But look!
Cheese-like yes? Let's call it Breese.
Now eight delightful reasons why I like this Breese and Snackers recipe.
- You can make it with any kind of leftover cooked grain- be it millet, quinoa, wild rice, maybe even oats (let me know on that one).
- If you eat it as Breese, the only thing cooked in it is the grain, the rest is raw raw RAH!
- It has carrots. Every cracker should have carrots and you could sub carrots for beets, sweet potato or even kale
- Seed heavy. All living things start from seeds and this recipe has four different life bursting types.
- Protein-intensive. A cracker that helps balance blood sugar? Bring it baby, bring it!
- Hello Mr. Sun-dried tomato. Show us your prostate saving lycopene would you?
- One recipe = two great things. How about splitting it and baking half so you can have Breese on Snackers?
Breeze and Snackers
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients (40-50 crackers)
- 2 cups, cooked brown rice (or grain of choice- but if you use quinoa, you have to call these Quackers and Queeze)
- 1 carrot, grated
- 1/3 cup sun-dried tomatoes
- 1/2 cup sesame seeds
- 1/2 cup flax seeds, ground
- 1/2 cup sunflower seeds
- 1/2 cup pumpkin seeds
- 1/4 cup olive oil
- 1 tsp sea salt
Preheat oven to 350.
Blend rice, together with oil in food processor.
Add in carrots, sun-dried tomatoes, nuts and seeds, and salt and process until smooth.
Stop here if you are going the way of Breese.
If baking into crackers, place parchment paper down on counter, place dough on parchment and cover with another sheet of parchment.
Roll out using a rolling pin or whatever you like to use for rolling dough.
Cut into your snacker shape of choice.
Bake for approximately 30 minutes until snackers feel dry.
Transfer to cooling rack.
Can store baked crackers for a long time in the fridge.