Inspiration from Meghan

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Breeze + Snackers


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.

  1. 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).
  2. If you eat it as Breese, the only thing cooked in it is the grain, the rest is raw raw RAH!
  3. Fibre-rrific!
  4. It has carrots. Every cracker should have carrots and you could sub carrots for beets, sweet potato or even kale
  5. Seed heavy. All living things start from seeds and this recipe has four different life bursting types.
  6. Protein-intensive. A cracker that helps balance blood sugar? Bring it baby, bring it!
  7. Hello Mr. Sun-dried tomato. Show us your prostate saving lycopene would you?
  8. One recipe = two great things. How about splitting it and baking half so you can have Breese on Snackers?

Breeze and Snackers

by Meghan Telpner

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.

38 Responses to “Breeze + Snackers”

  1. Lizzie said…
    I just made brackers (buckwheat). They're delicious:)
  2. Cate said…
    Thanks for sharing this cracker recipe. I'm tired of paying high prices for such a simple cracker. I made these in the Vitamix and they turned out perfect. I first ground the seeds and tomatoes (leavings small chunks). Took this out of the Vitamix and then processed the rice, quinoa and oil, then added the seeds and tomatoes. I added a bit of rosemary too. Just wonderfull!!
  3. Terri Johnson said…
    Hi Meghan, Wow - this looks amazing! I can't wait to make these! On what temperature did you bake them? PS: Thanks for the great blog!
  4. Eva Marie said…
    Can I substitute the oil.....applesauce maybe? And can these be dehydrated not baked....if so what temp and how long...Thanks!!!!
  5. Wendy said…
    This is fantastic, Meghan! My 3 yr old is always asking for crackers (they get them at daycare)...this is exactly the type of recipe I was looking for :)
  6. Amber said…
    Hello There Meghan, I featured your wonderful cracker recipe on my January recipe round-up. The theme this month is homemade crackers. Thank you for your snackable inspiration. :-) Be Well, --Amber
  7. tasha hess said…
    So. These were really yummy. I did change them a bit. I added half millet and half br. rice, I put half flax and half chia seeds, I omited the olive oil and used 1/8 cup coconut oil and about 1/8 to 1/4 cup of vegetable stock. I left out the slat and sprinkled some braggs in and some cracked pepper. So the base was basically the same. The only thing I found was that the mixture stuck to the parchment quite bit when they were thin. ( maybe because of the oil changes?) So i had to make them a little thicker and as they were baking squish them down a bit. Thank you for the idea!!! I am on The Wild Rose cleanse right and was craving crackers so bad.
  8. Kate said…
    I have made these twice now with just what I had on hand. First time I subbed almonds, walnuts, pecans, and poppy seeds for the sunflower and pumpkin seeds. Second time I only had almonds and poppy seeds for the sunflower and pumpkin seeds. Obviously very versatile, and you are right: they go together (raw dip on the baked crackers). Also, I did not use sun dried tomatoes either time because I didn't have any...but I'm sure that would have been amazing. I am thinking of adding some olives next time, or maybe just eating them with an olive tapenade. These were really good with a spicy Indian coriander chutney. Thanks for the recipe!
  9. Evelyn said…
    I did a simple version of the brown rice crackers:
    • Meghan Telpner said…
      Look great! Thanks for sharing.
  10. Kelleigh Wright said…
    Made the crackers with steel cut oats and used hemp seeds instead of pumpkin - as other have is a very flexible recipe. 3/4 dry oats plus 1 1/2 cups water makes 2 cups cooked. They were a hit.

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