Mary's Gone Crackers Copycat Recipe - Bitchin Sauce Copycat Recipe hummus
Knockoff Mary’s Gone Crackers

This is a close copycat recipe for my favorite whole grain crackers.

Course: Appetizer, Snack
Cuisine: America
Author: Monson Made This
Ingredients
  • 1 cup cooked and cooled brown rice
  • 1 cup cooked and cooled quinoa
  • 1 tablespoon nutritional yeast
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 tablespoon Bragg’s Liquid Aminos, or more to taste
  • 1/4 cup sesame seeds
  • 1/4 cup flax seeds
  • 1/4 cup chia seeds
  • 1 to 2 tablespoons water if your dough feels dry
  • salt to taste
Instructions
  1. Preheat oven to 350 degrees Fahrenheit (340 degrees if using convection).
  2. To a food processor, add everything but the seeds. Pulse, and then process until a ball barely starts to form. The dough should be sticky, and hold together when pressed, but it should not be pureed into a paste. If you're dough isn't coming together, then add a tablespoon or two of water. Scrape down the sides often to make sure all of the ingredients are combined. Add the seeds, and then pulse until the seeds are evenly distributed.
  3. Dump the dough onto a square of parchment paper, and form it into a log the circumference of the crackers you would like to make. Tightly roll the log of dough into the parchment paper, folding over the edges to prevent the dough from drying out. Allow the dough to firm-up in the fridge for about 2 hours, but be careful not to leave it for much longer than that because the dough could become brittle.
  4. Remove the dough from the fridge. Using a serrated knife, slice the log of dough into very thin disks. You want the disks to be as thin as you can cut, while still holding their shape. Place the disks onto a parchment lined baking sheet, or a nonstick baking surface.
  5. Bake at 350 for 15 minutes. Flip. Continue to bake for another 12 to 15 minutes, or until the edges are golden brown, and the crackers are crisp. If some crackers cook faster than others, take the cooked ones out, and allow the thicker ones to continue cook. Allow to cool fully before serving or storing.
Recipe Notes

You can easily cook the quinoa and brown rice together. In fact, I prefer to do it that way. I put a half cup on each into my rice cooker, and cook on the brown rice setting. Just make sure to measure out two cups of the cooked mixture to make this recipe.