Makes about 30 crackers.
(pictured with Golden Hummus)
These are worth the investment of time, and the effort is minimal. Keep it interesting and switch up the type of rice (go brown, mixed grain, black, or even purple). Once you’ve nailed the technique, alter the flavour by adding in spices such as curry powder, fennel seeds, or chili flakes.
Prepare dough and refrigerate for up to 3 days before using. Bring to room temperature before using.
is made from short-grain rice, most commonly known as “sticky rice.” It has higher starch content than regular white rice flour and is often used as a thickening agent. It is naturally gluten free and, despite its name, is not sweet at all. Find it at most Asian stores.
In food processor, whirl rice with thyme until finely chopped. Add flour, oil, and soy sauce or tamari, then whirl until mixed.
Continue to whirl and slowly add water until mixture starts to form a dough. Add up to 1 Tbsp (15 mL) more water, if needed. Dough should be a moist, glossy ballu2014not sticky. Add more flour if too sticky.
Turn into bowl and knead in chia and sesame seeds. Cover with towel to let rest for 10 minutes.
Meanwhile, place baking sheet inside oven while preheating to 375 F (190 C). Cut at least 24 - 5 in (12.5 cm) squares of parchment. Using 1 tsp (5 mL) measure, divide and roll dough into small balls. Working with one ball at a time, place between two squares of parchment. Press down to flatten, then using a rolling pin, roll as thin as possible. Peel off top piece of parchment only. Continue rolling remaining balls.
Working in batches, place parchment squares on baking sheet. Donu2019t overcrowd. Bake until crackers turn golden and crispy, 3 to 6 minutes. Remove squares to a counter to cool slightly, then peel off parchment. Store in airtight container, at room temperature, for up to 1 week.
To serve, spread with Lemon Poppy Seed Labneh or Golden Hummus.
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