Snacking on my mind again. Thinking about all the ways I feed my body, snacking happens fairly often for me. I try to go for the handful of almonds or a dried apricot or plum. However there are times that call for a bit more...crunch, shall we say. I made these crackers and felt that they were worthy of sharing. Let me know if you like them.
2 cups cooked rice (for the photo above, I used 1 cup brown and 1 cup black)
1 1/2 teaspoon curry powder
1 teaspoon salt
1 teaspoon toasted sesame oil
1 tablespoon grape seed oil (or other vegetable oil)
2 tablespoons water
2 tablespoons sesame seeds
Heat oven to 375 degrees. In a food processor bowl, combine rice and curry. Process by pulsing until the rice is pulverized. Add the salt, sesame and grape seed oils. Process on a steady setting until the mixture begins to pull together. While machine is running, pour in 1 tablespoon water. Add another tablespoon slowly, using just enough to help the dough form a ball. Stop the machine and add the sesame seeds. Pulse a few times to combine. Place a sheet of parchment paper on a large baking sheet. Turn the dough onto the paper and spread it out very thin using a rubber scrapper. It should be thin enough to yield a crisp cracker that you can almost see through when baked. Cut with a pizza cutter into 1 1/2 inch squares. Bake for 30 to 35 minutes until beginning to brown. The crackers will pull apart as they bake. Serve with veggies or hummus if desired.
When you need a "crunch", nothing else will do. These are a good alternative to chips or popcorn, (although some days are chip worthy). The dark color you get with black rice is super fun to add to a snack or appetizer platter. Dairy and gluten free, too.