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Crispy brown rice crackers

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: easy snack, healthy snack, kids lunch box
Keyword: dairy free, gluten free, kids lunch box ideas, nutrient dense, snacks, vegan, vegetarian
Servings: 4 serves

Ingredients

  • 1 cup brown rice flour
  • 1 tbsp urad dhal flour
  • Salt to taste
  • Large pinch asafoetida
  • 3/4 cup water add more if needed
  • 2 tbsp sesame seeds
  • Olive oil to drizzle

Instructions

  • Preheat the oven at 180ºC
  • Add both flours, salt and asafoetida to a mixing bowl and mix well
  • Add half the amount of water and stir till incorporated
  • Add the remainder water and stir or knead with your hand till the dough is well mixed and forms a ball which isn't sticky
  • Add the sesame seeds and knead them into the dough
  • Form small palm sized balls
  • Place the balls inbetween two parchment papers
  • Roll as thin as you can
  • Gently peel off the top parchment paper
  • Drizzle olive oil over the top of the dough and brush evenly to cover the whole surface
  • Optional - you can sprinkle a bit of salt over the dough
  • Place the parchment paper with the dough on it, into the oven
  • Keep it in there for around 20 mins or until browned well
  • Take the crackers out, let them cool and store in brown paper bag in the fridge. They will remain crisp in the fridge for a few weeks.