Another Damn Cooking Blog

We had some quinoa and sprouted rice leftover from a couple of nights ago that no one was going to eat. Since I can’t bring myself to throw food away, I had to come up with a recipe that would use it before it would go bad. These are super crispy and just a little bit sweet, but can be made savory by adding rosemary, mint, thyme…really, anything you can think of. Go nuts. (Nuts would be good, too.)

• 2 cups sprouted rice and quinoa
• 1/2 cup chia seeds
• 1/4 cup sesame seeds
• 1/4 cup dried cranberries
• salt to taste
• 1/4 cup water
• 1 T maple syrup

Mix the rice and quinoa in a food processor until it is the consistency of cooked oatmeal.

Blend in everything else but the water, then add water slowly until able to form a ball.

Place half of the dough on parchment paper the size of a baking sheet.

Put some plastic wrap on top of the dough, and roll it out as thinly as you possibly can.

Remove the plastic and transfer the entire parchment paper to the baking sheet, and repeat 3 more times. Roll a pizza cutter through the dough to score into desired sized pieces. Liberally sprinkle salt on the tops of crackers before putting them into the oven.

Bake for 10 minutes on 350, take out and flip onto another piece of parchment, and bake for 10 more minutes. Take out and break the pieces apart over the scored areas, and bake for 10 more minutes. The pieces on the edges were a little thinner than the middle, and baked faster. I just took them off and called them lunch, and let the rest of the crackers bake until they were done. I think I hear some hummus calling my name.

(Thanks to My Whole Food Life for the bones of this recipe!)