Black rice & sesame crackers

Black rice crackers

These little babies, adapted (only slightly) from Amy Chaplin’s At Home in the Whole Food Kitchen, make everyone go “wow” at parties. They are really really tasty by themselves or served with your favourite hummus (here is mine) or baba ghanoush or guacamole, while being unusual and, why not, a most elegant addition to a cocktail table. It’s the LBD (little black dress) with which no mistakes can be made . And, as a plus, they are gluten-free!

So, for a large bowl (2 trays), you will need:

  • 1/2 cup black rice
  • 1 cup toasted sesame seeds (I used blond, but you can also use black)
  • 2 tablespoons flour (any kind you have – I used buckwheat)
  • Himalaya salt
  • A bit of tamari

Start by rincing the rice and cook it on medium heat, with some salt, in a small pot with 1 and a quarter cups water, until all water is absorbed (black rice needs more time to cook than white – you may need to cook it up to an hour). Once done, let it cool completely.

In the meantime, preheat your oven to 180°C and cut 4 sheets of parchment paper large enough to cover your trays.

Once the rice is cool, mix it with the 3/4 cup sesame seeds and 1/4 teaspoon Himalaya salt. Add the mixture to a food processor and blend until combined. Add slowly the flour, pulsating it in the processor until incorporated. The dough should be like a sticky ball in the end (if it is too sticky put some flour on your hands and the paper). Divide the dough in two. Place one part on one parchment paper and cover it with a second. Using a bottle, roll it into a thin rectangle as evenly as possible (you can finish it off with your hands). Slowly peel off the top parchment and brush the surface with tahini. Then sprincle with half of the remaining sesame.

Put it together with its lower parchment paper on one tray and bake for 20 minutes, or until crisp. Take it out to cool, before breaking it into crackers. Repeat the same with the remaining half of the dough.

If you have not rolled the dough evenly, the thicker parts may take longer to bake. In that case, once the dough cools and you have broken the crisp parts, return the thicker pieces into the oven, baking them on the other side for 5 additional 5 minutes, or until crisp.

Et voilà! Enjoy the party!!!

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