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. Julia said…
    This looks like an amazing cracker recipe! I love that name, so cute. Thanks for all your wonderful work in this blog! Love it.
  2. my year without said…
    I always have left-over grain in my I have an exciting way to use it! It's also VERY annoying trying to find healthy crackers at the store. The Mary's crackers are good, but all the good ones are so spendy! Plus, with recipes like this, why would I look elsewhere? Thanks for sharing this one!
  3. Jaye Jaye said…
    These are great! I subbed hemp seed for flax seed (out of flax currently) and served them with dinner. My kids asked if I could make some more for lunch and then changed it to breakfast! Score for kid favorite :) They were also tasty with your Super Hemp Dress! Thanks for the recipes!
  4. Just Audrey said…
    Quackers and it!
  5. [...] Brown Rice, Flax and Vegetable Spread [...]
  6. [...] Keep Reading and Get The Recipe Share and Enjoy: [...]
  7. gaby said…
    I had a moment of pure genius like this the other night! I had some leftover lasagna noodles form my family's Christmas dinner. My mom went with lasagna theme so I had to make the vegan lasagna. I'm not too big a fan of pastas in general, lasagna in particular, but the filling was ok. However, after having it for dinner and leftover lunch the next day I did not want anymore lasagna. And I had all these leftover noodles in my fridge that I had boiled but that hadn't made it into the pan. So in a moment of inspiration or craziness, not sure, I threw them in a blender with some soymilk, an egg, baking powder, sugar, maple syrup, and half a banana, then ended up adding some flour to thicken it a bit. Poured it into a cake pan and baked for 30 minutes and ended up with a perfect cake! This is similar to what you did but sweet and I'm sure can be done with any leftover grain and flavor combo. I love seeing all your creative recipes! Hope you are enjoying your holidays! - Gaby
  8. Erin said…
    Oh my, these are good!
  9. amanda said…
    Is it ok to copy the recipe off this site if I also copy which site it is off of?
  10. Andrea said…
    After tasting my sister's version on Monday and finding them delicious, I decided that I had to make them. I had everything ready to do it before remembering that the reason that I didn't bookmark the recipe previously is that I don't have a food processor. I'm guessing that the Vitamix wouldn't work here because the dough is too thick. I might need to go buy a food processor.

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