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.
Brown Rice Almond BBQ Raw Crackers
- 2 cups brown rice flour
- 1 cup almonds, soaked overnight, drained and rinsed
- 1/2 cup cup chia seeds soaked in 1 cup water
- 4 tablespoons bbq spice mix*
- Place almonds in food processor and process until they resemble a fine crumb. Remove to bowl.
- Stir in the rest of the ingredients. Combine well.
- Spread on non-stick sheets about 1/4 – inch thick. Dehydrate at 145 for 1 hour, reduce heat to 115 and dehydrate, flipping once during dehydration for 6-8 more hours or until dry. Don’t worry about compromising the raw status, the food temperature never gets above 115 in that first hour.
*I use BBQ spice mix from Penzey’s spices.
Julie wrote on January 28, 2011
Just wondering, how long to soak the chia seeds before adding to the rest of the ingredients?
Susan wrote on January 28, 2011
Until they asorb the water…about 20 minutes.
Kim Arkusinski wrote on January 28, 2011
The only choices I see are: 1)BBQ of the Americas & 2) BBQ 3000
Susan wrote on January 28, 2011
I will check when I get back to the kitchen.
Kim Arkusinski wrote on January 28, 2011
So what is the name of the one you buy?
Kim Arkusinski wrote on January 28, 2011
Susan, I am on the Penzeys Spice website looking at the BBQ Spice Mix. Do you buy the “BBQ 3000” spice mix?
Susan wrote on January 28, 2011
No…I didn’t use that one but it is also a good one that would work just fine. 🙂
Rawfully Tempting wrote on January 28, 2011
Susan, do you sprout your brown rice and dehydrate it before grinding? That’s what I do with my oat flour, but had not thought about sprouting brown rice flour..thanks for the tip…May try it in some of my cookies.
Great site, as always.
Susan wrote on January 28, 2011
Sometimes I do, sometimes I don’t. For these, I didn’t. Depends on how much time I have.
Dianne wrote on January 28, 2011
Fantastic! Will make these for the weekend. I do not own a grain mill but there is a function on my blendtec that has a function for grinding grain and it works like a charm. I use it all the time for making almond flour. Again, many thanks for the great recipes. I make double batches of everything and freeze them.
Anne-Laure wrote on January 27, 2011
I’ve got everything in the house to do those, I’m going to soak the almonds straightaway.
One little question to be sure : do you peel the almonds or not ?
Thanks for your always so good recipes,
Susan wrote on January 28, 2011
I only peel them when I want a white color. I honestly can’t remember if I peeled them for this. I may have. Either way, they will be fine.
pure2raw twins wrote on January 27, 2011
Never thought about putting brown rice into a cracker, love it! They look so good too!!!
Jennifer and Jaclyn @ sketch-free vegan wrote on January 27, 2011
are these still raw if brown rice flour is used? We just got a dehydrator and have been wanting to make crackers that aren’t flax based, those can get tiresome. Great recipe!
Susan wrote on January 27, 2011
Since I ground my own brown rice flour, I know it wasn’t treated. I would do your research for any purchased brown rice flour you might use.