Mock Rice Crackers Recipes

EASY HOMEMADE RICE CRACKERS

Steps:

• Place all ingredients into TM bowl and blend 15 sec / speed 9 or until it forms a dough.
• Pre heat oven to 180°C and line a baking tray with baking paper.
• Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray. Once all balls are on tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin.
• Remove top layer of baking paper and bake for 20 minutes or until slightly golden and crispy.
• Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.
• Place all ingredients into a food processor and pulse until it forms a dough.
• Pre heat oven to 180°C and line a baking tray with baking paper.
• Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray. Once all balls are on tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin.
• Remove top layer of baking paper and bake for 20 minutes or until slightly golden and crispy.
• Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.

HOMEMADE RICE CRACKERS

Steps:

• Preheat the oven to 180 degrees Celsius (360 F)
• Cook your rice as per the manufacturer's instructions, of course you can also use leftover rice
• Place the rice in a food processor with the olive oil and salt
• Blitz in the food processor until it comes together like a dough, you may need to add a little water. This will depend on the type of rice you are using and how dry the rice is. Add this 1 tablespoon at a time
• Take teaspoonfuls of the rice dough, roll into balls, and place on a baking paper-lined tray Using a wet spoon and damp hands will stop the rice sticking to you and the spoon
• Place a second piece of baking paper on top of the balls
• Use something with a flat bottom (like a cup or glass) to squash the balls into disks around 1-2mm thick. You can also use a rolling pin.
• Remove baking paper from the top of the balls
• (Optional) add a sprinkle of parmesan cheese or paprika for some extra flavour
• Bake until slightly golden and have a crispy texture when snapped

MOCK GRAHAM CRACKER CRUST

Steps:

• Cream the cheese and butter together with the sugar. Work in the flour a tablespoon at a time until the dough has the grainy consistency of a graham cracker crust. (May take a little more or a little less than 1 cup of flour.)
• Roll up into a ball, wrap in plastic wrap, and put in refrigerator for 15 to 30 minutes to develop some body. Put in pie plate and pat down to cover bottom and sides.
• If your pie filling is pre-cooked, you will want to bake the crust. Preheat the oven to 325 degrees F (165 degrees C). Bake for 15 to 20 minutes, or until edges start to darken.

BAKED CAULIFLOWER CRACKERS | CHIPS - VEGAN AND GLUTEN FREE

Steps:

• Pre-heat the oven to 400°F/200°C.

MOCK BUTTERFINGER®

Steps:

• Line a baking sheet with parchment paper.
• Spread 2 to 3 teaspoons peanut butter onto each of 24 crackers; top each with another cracker to create a "sandwich."
• Arrange "sandwiches" on the prepared baking sheet. Chill in freezer until peanut butter is firm, about 1 hour.
• Heat chocolate and butter together in a microwave-safe glass or ceramic bowl in 20-second intervals in a microwave oven, stirring frequently, until melted and smooth, 1 to 2 minutes.
• Dip each "sandwich" in the melted chocolate mixture to coat and arrange onto the prepared baking sheet.
• Chill coated sandwiches in freezer until chocolate is set, about 1 hour.

MARY'S GONE CRACKERS® COPYCAT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cut a small square out of a separate sheet of parchment paper and oil 1 side; set aside.
• Blend brown rice, quinoa, and tamari in a food processor, adding water if mixture is too dry, until a dough starts to form. Add chia seeds, sesame seeds, flax seeds, and salt; pulse until dough is a sticky ball.
• Roll small pieces of dough into 1/2-inch balls and arrange at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled square of parchment paper, oil-side down, onto a dough ball. Flatten the dough ball into a very thin 2-inch-wide disk by pressing the top of a small jar onto the parchment square. Repeat with remaining dough balls.
• Bake in the preheated oven until edges of crackers begin to brown, 10 to 12 minutes. Transfer crackers to a wire rack. Place the rack onto the baking sheet and return to oven.
• Bake until crackers are dry and crisp, 2 to 3 minutes more.