1 cup brown rice flour
1/2 cup whole wheat flour
1/2 cup dark rye flour
3 1/2 tbsp olive oil
3/4 tbsp kosher salt (or less if you want a more neutral cracker)
2/3 cup water
2 1/2 tbsp Nori Komi Furikake (Rice Seasoning)
- Preheat the oven to 450F.
- Combine all of the dry ingredients either in a bowl or in a food processor
- Add the wet ingredients and stir to combine
- Tip the dough onto a lightly floured counter and knead for 5 minutes
- Divide the dough into 4 pieces, roll each into a ball, cover and let rest for 30 minutes
- Roll the ball out to about 1/4 inch. And no, you don’t need a pasta maker to do this; a rolling pin works just fine. Continue to roll the dough out until it is as thin as you can get it while still being able to pick it up.
- Transfer the dough to a pizza stone (strongly preferred) or lightly greased backing sheet (this is all I had, so I used this)
- Use a large knife to score dough where you want to break it into pieces. You’ll need to score so deeply that you nearly cut all the way through.
- Bake for 5-10 minutes, or until golden brown. Watch while baking, as the crackers can go from done to overdone in about 30 seconds.
- Remove from baking surface and let cool before breaking.
- Repeat with the remaining 3 balls of dough.
-- The dough refrigerates and freezes extremely well, so feel free to set some of the dough aside for later. You can also easily halve or double the recipe. --
GARLIC & CHIVE CHEESE SPREAD (Better than Rondelle)
1 package of fat free cream cheese - softened to room temperature
2 tbsp minced fresh chives
1 tsp minced garlic
1/2 tsp dried ground oregano
1/2 tsp dried ground rosemary
Mix all ingredients in bowl, make sure all ingredients get incorporated throughout the cream cheese. Once it is mixed well, refrigerate for at least an hour for the flavors to combine.