Categories: Appetizers
Ingredients
- 2 cups cooked white quinoa
- 2 cups cooked brown rice
- 2/3 cup chia seeds
- 2 tbsp. lemon zest + 1/4 cup fresh lemon juice
- 1 tsp black pepper
- 1/2 tsp sea salt
- 1/4 cup olive oil
Directions
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Preheat oven to 300.
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To a food processor, add all ingredients except oil. Process until a mushy, doughlike consistency has formed, about 3 minutes.
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Divide mixture into 4 balls. Place 1 ball between 2 sheets of parchment paper and roll out until slightly less than 1/4 cm thick. Remove top sheet of parchment and cut dough into 1 1/2-inch squares. Poke each square 3 times with a fork, then slide bottom parchment with dough onto a large baking sheet. Repeat with remaining dough balls and transfer each to a separate baking sheet. Using a pastry brush, brush top of each sheet of dough with about 1/2 tbsp. oil.
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Bake for 25 minutes, then carefully separate crackers and flip them over and brush other side of crackers with another 1/2 tbsp. oil per tray; bake for an additional 20-30 minutes, until crackers are crispy and slightly brown. Set aside to cool. Store in a Ziploc bag.