I made a few minor changes to the recipe, including the addition of some Parmesan cheese. If you want a vegan snack, simply replace the cheese with some whole wheat flour. These crispy crackers were every bit as delightful as I imagined. The sesame seeds add a nice crunch and the Parmesan and spice complement the earthy grainy flavour of the cracker.
These crackers were so satisfying, I am sending them along to Ruth's Bookmarked Recipes weekly food event.
Rice Crackers with ParmesanIf you like this recipe, you will most certainly enjoy my Whole Wheat Olive Oil Biscuits.
3/4 cup of brown rice flour
1/2 cup of chickpea flour (besan)
3 tablespoons of cornmeal
2 heaping tablespoons of finely grated Parmesan cheese
1/2 teaspoon of baking powder
1 teaspoon of sea salt
1/4 teaspoon of cayenne pepper
1/2 teaspoon of chili powder
3 tablespoons of sesame seeds
5 tablespoons of olive oil
roughly, 1/2 cup of water
Line a baking pan with parchment paper.
In a large bowl, combine the flours, cornmeal, Parmesan cheese, baking powder, salt, spices, and sesame seeds. Add the olive oil to the dry ingredients and stir with a fork until well combined. Now gradually add the water, kneading in between additions. Aim for a dough that is soft but not too sticky. When you have finished adding the water, knead the dough for another minute or so.
Separate the dough into two pieces. Turn one piece out onto a floured board, sprinkle the top with flour and roll out to a 1/4 inch thickness. Using a round cookie cutter roughly 3-4 inches in diameter, cut the dough. Gently transfer the dough to the prepared baking sheet. Gather up the scraps and repeat. Do the same with the other half of the dough.
Bake in a preheated 375 degree oven for 10 - 12 minutes or until golden brown. Cool on a wire rack and store in an airtight container if there are any left.
Makes roughly 12 - 15 crackers.