If you are even reading this recipe it is likely you have started reading the ingredients list on commercial crackers and have major concerns about what you are eating. This is a simple recipe but it takes work and time for minimal yield. You will spend about 30 minutes in preparation and cleanup and then a bit of time checking the oven at the end of cooking. Enjoy the fruit of your labour knowing exactly what is in your crackers.


1/2 cup of flax seed or chia seeds (or a mix of both)

2 Tbsp unhulled sesame seeds

2 cups wholegrain brown rice, cooked and then cooled completely

2 Tbsp virgin coconut oil

2 tsp tamari or soy sauce

Method:rice crackers - linseed

Combine the 1/2 cup flaxseeds and/or chia seeds with ½ cup water and set aside to soak for 15 minutes (use 3/4 cup of water if using chia seeds as they absorb more water).

Preheat oven 170ºC.

Combine flaxseed gel, rice, tamari and coconut oil in a food processor and blend until the rice is broken down entirely. It should form a sticky dough studded with flaxseeds. Add the sesame seeds and pulse until evenly combined.

Grease a baking tray with coconut oil and place enough of rice crackers - mix in bowlthe dough on the tray so you can roll out to the edges. Place a piece of baking paper on the top and roll until very thin (about 1 millimetre), trying to maintain a roughly square shape. Remove the top piece of baking paper and make cuts in the dough in whatever shape you want- these will allow you to break the crackers neatly when cooked. Use two baking trays if you need to and repeat the process with the remaining dough.

Put the trays in the preheated oven for 20 – 30 minutes, rotating them midway, until crackers are completely dry and crisp. The crackers cooking time will be sensitive to the exact thickness, moisture content and the type of oven so keep a close eye on them – particularly after the 20 minute mark! I even baked one batch for about 40 minutes before they went crisp. It will happen so just be patient.rice crackers - mix in bowl 2

Once cooked, remove from oven and allow to cool completely and then carefully crack to separate. Store in an airtight container for up to 5 days.

rice crackers - raw layout

rice crackers - mix cookedrice crackers - in container


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