Creating simple & easy crackers to pack for snacks away from home for the kiddos. Inspiration with Holly’s limited menu puts my skills out on a wing & a prayer expanding my comfort in the kitchen. I started today with a new food trial in mind and then spun into what a backup cracker could be if the quinoa trial is a flop. These Quinoa Molasses Crackers were such a breeze that I decided to revamp it with a different starch and flavor. No new ingredients for Holly. Wish I’d thought of doing these sooner! I had to race back with the camera to snap a photo before she & Ivan inhaled them all. Adding spices to these would make for an even tastier autumn treat with cinnamon, cloves, allspice – whatever tickles your fancy.
- 1 1/2-2 cups cooked & cooled sushi rice
- 2/3 cup pureed carrots
- 1 tsp sea salt
- 1 TBS honey
- 1 tsp blackstrap molasses
Yield: 2 dozen
- Preheat the oven to 325˚F. Line a large baking sheet with parchment paper.
- In a medium bowl, mix the rice, salt, molasses and honey. Let stand for a couple of minutes. Amount of rice will vary depending on how moist your carrot puree is. My puree was freshly made & pretty wet, so I needed closer to 2 cups of rice.
- Evenly spread rice mixture onto prepared baking sheet with spatula until it is between 1/4-inch to 1/2-inch thick Thin gets really crispy, almost like a carrot brittle.
- Bake in preheated oven for 30 minutes. Remove from oven. Lift parchment onto cutting board and cut into cracker-size shapes. Put new parchment on sheet and turn over crackers with a spatula onto newly lined sheet.
- Bake for 25 to 30 minutes longer until golden at edges and set at center. Transfer sheet to wire rack and cool completely on the sheet. Store in an airtight container.