LET’S GET CRACKERIN’.

My mom, my bébé and I just did a little road trip to see my sister and her kiddos. Road trips call for road snacks. One of the best road snacks and a go-to for us is always crackers and hummus. Mary’s crackers to be exact. You know the kind? They are light & crunchy, and one box is consumed in no time at all. I love them. I eat them with hummus, obvi. I eat them with avocado. I eat them with nut butters. I eat them with nothing. I eat them. And eat them. And… eat them. They are packed with good for you fats and good for you crunch. They were a necessity while pregnant. But, they aren’t exactly budget friendly. Okay, maybe if a box lasted a couple weeks they’d be budget friendly… Whose fault is that…

I have thought about making my own version for a while now. This last road trip, this last feast of Mary’s had me motivated to do so when I got back in my kitchen. Crackers. Rejoice.

Since I’m up north, in Saskatchewan for a matter of fact. Google it. Trees, lakes, fields, cows, coyotes, deer, sky, sky, sky. It’s pretty. Anyway, since that’s where we are, it was only appropriate to make these with some wild rice. It is grown and harvested in the town where Brett is from. Every time we head up there, even more north, we have to stock up on wild rice. Little fact, it’s a semi-aquatic grass that grows in lakes. Cool. Well, I think that’s cool. And for a plant eater, it’s a rad choice since it’s packed with protein, iron, fiber, folate and magnesium. What what. But don’t fret, if you don’t have wild rice, just use straight brown, or throw in some quinoa. Yummm.

These are so good, I ate a good portion of the dough. Noooormal.

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The Best Crackers
Inspired by My New Roots’, and Fare Isle’s cracker recipes and of course by Mary’s crackers.

Ingredients:
– 2 cups wild & brown rice mixed together
– 2 tablespoons sunflower seeds
– 2 tablespoons pepitas chopped a bit
– ¼ cup sesame seeds
– ½ cup flax seeds
– 2 tablespoons tamari or Bragg’s soy sauce
– 1 teaspoon salt
– 3 tablespoons olive oil
– ½ teaspoon cracked back pepper

Directions:
1. First and foremost, cover your rice with filtered water and let sit overnight. Then, rinse off and cook it as directed. Let it cool.
2. Add the flax seeds a bowl with ½ cup of water and let sit for 20 minutes.
3. Preheat your oven to 350°F.
4. Blend rice, flax, tamari, salt and olive oil in a food processor.
5. Plop the mixture in a bowl and add sunflower seeds, pepitas, sesame seeds and the pepper. Mix it up, so the seeds are pretty equally distributed.
6. Put a sheet of parchment paper on the counter and put the dough on top. Then place another piece of parchment on top of the dough.
7. Roll out pretty thin. I did ¼” with my mom’s fancy rolling pin. And I will do thinner next time. At this point, some dough will squish out, save it and make another sheet, or just eat it. It’s like really good.
8. Pick up the dough by the bottom parchment paper and put it on a baking sheet.
9. Remove the top piece of parchment and cut the dough until squares.
10. Let cook for 40-60 minutes (depends how thin they are). They’re done when your house smells divine and the crackers are goldeny.
11. Let cool before removing from pan.
12. Enjoy with whatever you want. The green smoothie you made for supper? Okay. That’s cool.

* Warning. Highly. Highly. Highly addictive.

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