Bodo Crackers

These are wonderful crackers!  They are made with completely whole food ingredients.  They are gluten free and vegan.  They are brimming with protein, finer, minerals, and healthy fats.
Maybe the best part about these crackers is that you can tailor them to whatever extras you like.
If you like olives and cracked black pepper ...throw it in!  Have a craving for rosemary and figs?
Bodo of course loves LOVES seaweed paper so this was a no brainer what I would add to his crackers but the possibilities are simply endless
Here are just a few ideas:

Things to Add:              

Nuts & SeedsCaraway seeds
Poppy seeds
Pumpkin seeds
Chia seeds
Walnuts
Almonds
Macadamia nuts

Spices & HerbsGarlic powder (incorporates easier than fresh)
Paprika
Curry
Chipotle
Cinnamon
Rosemary
Thyme
Smoked salt
Cracked black pepper
Coconut palm sugar

VegetablesOlives
Sundried tomatoes
Capers
Grated carrots
Onion flakes

Throw your own spin on your crackers.  Since the ingredients doesn't include anything like eggs you can taste the dough before you roll it out to make sure it is just perfect for you.

Bodo Cracker Dough:

1. 2 Cups Cooked Brown Rice
2. 2 Cups Cooked Quinoa
3. 1/2 Cup Brown Rice Flour
4. 2/3 Cup Un hilled Sesame Seeds
5. 1/2 Cup Flax Seeds
6. 2 Tbsp Tamari 
7. 1 tsp Sea Salt
8. 3 Tbsp Olive Oil 

Directions:

• Place Flax seeds in a bowl and cover with 1/2 cup water.  Let soak at least 20 minutes.  You can prep everything else
• In a dry skillet over medium heat toast the sesame seeds until just lightly toasted.  They start to make popping sounds and smell lovely.  Remove from heat and set aside.
• Blend the cooked rice, quinoa, soaked flax, salt, Tamari and olive oil in a food processor.  Pulse to incorporate.  Dough will be VERY sticky.  
• Preheat oven to 350
• Take out the amount of dough that you want to work with.  I most often choose to make 3 different types when I make these :)
• Place dough onto parchment paper.  Add desired nuts, spices, herbs or vegetables.  Kneed really well to mix.
• Place another piece of parchment paper on top of the dough.  Roll with rolling pin to flatten into an even very thin slab.
• Tricky part remove top parchment paper.  Use a knife to score the top of the dough into whatever shapes you desire.
• Slide the parchment onto a cooky sheet.  Bake for 25 - 35 minutes until crispy and golden.  Your cooking time will depend on how think your slab is.  SOmetimes your crackers will cook unevenly.  Leaving some not crispy enough.  NO problem just put them back onto the cooky sheet and bake till they match your other crispy ones :)
• When your crackers are done remove from oven and cool for 5 mins.  Break apart and cool completely.
• Store in are tight container for 1 week.  I usually freeze some too so they are fresh when we want them.  

Enjoy your Crackers !!!!

xoxo

ASia Girl