Your whole food, plant-based life.

BBQ Brown Rice Raw Crackers

I have gotten numerous emails requesting the raw food recipe for the crackers pictured in the cheese post on January 6th. They were a new experiment that I tried that turned out better than I could have hoped for. I used organic, long grain brown rice for the flour, chia seeds for the binder and flavored them with a wonderful BBQ spice mix. These raw crackers have a wonderful, crisp texture that reminds me of brown rice crackers I have bought in the store. They are also gluten free! Another great addition to your raw food recipe collection!

 

 

I am lucky enough to have a flour mill from Sunrise Flour Mills to grind the brown rice in. You can buy stone ground brown rice flour at your coop. If it is stone ground, it shouldn’t have been interfered with. I love my mill and will be trying many other grains to see what fun combinations I can come up with.

 

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34 Comments

  1. Le-Anne wrote on October 27, 2014

    regarding brown rice being raw…I find that if I can sprout it then you know! :) Grew some rice with my kids as an experiment this way…organic is usually a goer….

    Reply
  2. Chloe wrote on July 29, 2014

    Susan,
    I have everything to try these crackers except the spice packet– :( do you know what spices are in the mix or have a suggestion of how to make a “BBQ mix”? I have a pretty decent spice cabinet… Just pumped to try a recipe asap and don’t want to wait a week while I order spice mixes…

    Reply
  3. sonja eberhard wrote on July 19, 2014

    do you sprout your rice before you grind it to flour?
    I guess soaking it overnight might be a healthier options due to the phytic acid in grains?

    Reply
  4. Stacey wrote on January 24, 2012

    Susan,

    Which flour mill do you have? And do you find that it does a much better job than the dry vitamix container? I recently soaked, sprouted, dehydrated and ground wheat berries in my vitamix and used it in a cookie recipe. I was surprised by how gritty the flour was and how that texture came through in the recipe. I’m not sure what I was expecting. I’m wondering if it’s worth the additional cost and space to have a flour mill. I’d love your input. Thank you!

    Reply
    • Susan wrote on January 24, 2012

      I have a Fidibus grain mill. It is a German mill. It does make a difference. Also, it makes a difference what kind of what you are using. Cheers!

      Reply
  5. Sarah wrote on August 2, 2011

    Could you use cooked brown rice instead?

    Reply
    • Susan wrote on August 3, 2011

      Cooked rice…not for this recipe. :-)

      Reply

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