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2 cups, cooked brown rice (or quinoa)
1 carrot, grated
1/3 cup sun-dried tomatoes
1/2 cup sesame seeds
1/2 cup flax seeds, ground
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup olive oil or Coconut Oil (my preference)
1 tsp sea salt

Preheat oven to 350.
Blend rice, together with oil in food processor.
Add in carrots, sun-dried tomatoes, nuts and seeds, and salt and process until smooth.
If baking into crackers, place parchment paper down on counter, place dough on parchment and cover with another sheet of parchment.
Roll out using a rolling pin or whatever you like to use for rolling dough.
Cut into your snacker shape of choice.
Bake for approximately 30 minutes until snackers feel dry.
Transfer to cooling rack.
Can store baked crackers for a long time in the fridge.

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