Homemade Seaweed Rice Crackers Recipes

HOMEMADE VEGAN SEAWEED CRACKERS

Steps:

• Combine the flour, dulse, flax seeds, baking powder salt and pepper in a large bowl and whisk. While continuing to stir, add the sesame oil first and then the water, a tablespoon at a time, until a dough forms.
• Knead the cracker dough for a minute or two until the dough is firm. Set aside and allow to rest for at least 10 minutes before continuing.
• Preheat the oven to 400°F (200°C). On a silicone baking sheet (or wax paper), use a rolling pin to roll the kneaded dough into a thin layer, about 1/8th of an inch thick. Gently use a pizza roller, knife or cookie cutters to score your crackers into the desired shape (don't cut through the silicone mat!) and place on a baking tray.
• Bake for 15 minutes and remove from the oven. Allow to cool fully before enjoying, and store any leftovers in an airtight container to keep them crisp.

HOMEMADE RICE CRACKERS

Steps:

• Preheat the oven to 180 degrees Celsius (360 F)
• Cook your rice as per the manufacturer's instructions, of course you can also use leftover rice
• Place the rice in a food processor with the olive oil and salt
• Blitz in the food processor until it comes together like a dough, you may need to add a little water. This will depend on the type of rice you are using and how dry the rice is. Add this 1 tablespoon at a time
• Take teaspoonfuls of the rice dough, roll into balls, and place on a baking paper-lined tray Using a wet spoon and damp hands will stop the rice sticking to you and the spoon
• Place a second piece of baking paper on top of the balls
• Use something with a flat bottom (like a cup or glass) to squash the balls into disks around 1-2mm thick. You can also use a rolling pin.
• Remove baking paper from the top of the balls
• (Optional) add a sprinkle of parmesan cheese or paprika for some extra flavour
• Bake until slightly golden and have a crispy texture when snapped