I’ve taken a bit of a break from blogging on Vegematarian in the past few months. I’ve started a senior role at work, I’ve had friends in hospital and I’ve really needed my down time away from the computer.
But it’s nice to be back and part of my inspiration is Plastic Free July. Even though I’m an environmental educator, I noticed that when life got busy in the first half of this year, I started a plastic habit. Plastic is convenient but it is so very nasty. Read more about the challenge at www.plasticfreejuly.org. My aim is to avoid buying or being given any single-use plastic for a whole month.
So I’m exploring alternatives to my favourite plastic packaged foods. One of my biggest loves is rice crackers. I eat them all the time so thought I’d make my own. Here’s the recipe – it’s super easy but does mean that crackers become a ‘sometimes food’ instead of a ‘whenever you like food’. I’ve made a few batches now and I think I’m starting to get the dough consistency right!
1 cup of rice flour (I used brown rice flour but the white stuff you buy from the supermarket works okay too)
2 teaspoons of Celtic sea salt (adjust to your taste)
1/2 cup of sesame seeds
1/8 cup of tamari or gluten-free soy sauce
1/4 cup of warm water (roughly)
Sesame oil or oil of your choosing
Alternatives/extra ingredients – parsley, rosemary, carroway seeds instead of sesame seeds, paprika… the list goes on!
1. Preheat the oven to 200ºC.
2. Grease a large baking tray by spreading a few drops of sesame oil (or other oil of your choice). The tray doesn’t need to be really greasy, just a light coating.
3. In a large bowl, mix the flour, salt and sesame seeds.
4. In a separate small bowl, mix the tamari and warm water together.
3. Gradually add the tamari-water mix to the bowl with the flour, stirring slowly. You may not need all the water or you may need more, it depends on the grain of the rice. This photo shows you the consistency you need to get your mixture to – not too dry but not too wet, it should be clumping when you mix it with a spoon but not a big doughy mess.4. Here is where my technique is different from the original from Veggie Gobbler…
Dampen your hands with water and pick up a small bit of dough. Roll the dough into a small ball (about half the size of a golf ball) and place on your greased tray. You will need to leave spaces in between the balls as you’re about to flatten them out.
5. To flatten the balls out to make biscuits, dampen the palms of your hands and push the cracker, moulding and shaping it as you go so it’s about 0.5cm thick OR dampen the back of a spoon or spatula and flatten them that way. You can try and shape perfect round crackers but I prefer the more rustic shapes.
6. Cook in oven for approximately 10 minutes until just crispy. You will notice the top of the crackers won’t change colour but the bottom will turn dark brown. The crispier the better or you will have soft crackers. Watch carefully – they burn easily. Let the pan stand for a minute after removing from the oven and then move the crackers on to a wire rack to cool.
7. Repeat again until all the cracker dough is complete.
8. Eat by themselves or serve with your favourite dips. Here are some of mine:
> White Bean Dip – http://vegematarian.com.au/2012/11/17/kirstys-white-bean-dip/
> Carrot, Orange and Cumin Dip – http://vegematarian.com.au/2011/01/09/carrot-dip/
> Turkish Chickpea Dip – http://vegematarian.com.au/2010/12/05/turkish-chickpea-dip/
> Pumpkin Dip – http://vegematarian.com.au/2010/01/19/pumpkin-dip/
> Mushroom Pate – http://vegematarian.com.au/2012/08/04/mushroom-pate/
Thank you Plastic Free July for inspiring new cooking adventures — www.plasticfreejuly.org
Thank you Veggiegobbler for the original recipe — http://veggiegobbler.blogspot.com.au/2011/07/sesame-rice-crackers.html?m=1