Impress your dinner party guests this holiday season with Chef Kyla Eaglesham's recipe for homemade rice crackers.
Yield: about 3 dozen
1 1/2 cups brown rice flour
2/3 cup cooked brown rice
1/2 tablespoons coriander or caraway seeds (see variations)
1/4 teaspoon sea salt
1/3 cup olive oil (or flavoured oil)
½ to 2/3 cup water
Preheat oven to 375 degrees. Line a baking sheet with parchment. In bowl or food processor, mix flour, rice, flax seeds, salt, and oil until combined. Add water a little at a time until dough holds together. Make balls the size of marbles and then press in to a disc with your thumb.
Presentation: Egg wash and sprinkle with garnishes: i.e. sesame seeds, salt, herbs, cracked pepper, coffee, etc. Bake 20 to 25 minutes, or until bottoms are golden brown. Cool before removing from pan. Store in an airtight container for up to one month.
A. ½ tbsp dry rosemary (buy fresh and dry in microwave)
B. 1 tsp cracked peppercorn plus 1 tsp fine grind espresso
C. ½ tbsp. chili flakes