Felicia was very conscientious of First's food allergies and always had rice crackers (as opposed to wheat) for dipping things like chive hummus and crushed pineapple with mint. (She also prepared a vegan version of anything that called for cheese or butter).
At our last class, she made homemade rice crackers because she discovered too late that she didn't have any on hand. Well, Kinder and First loved them (as did everyone there) and so, inspired, I made some this afternoon. A grey skied chilly afternoon just calls for baking.
I worked off of Felicia's non-recipe (she's one of those who dashes things off in the kitchen off the top of her head) and this recipe I got via googling from Mothering magazine's website: http://www.mothering.com/sections/recipes/crackers.html
I used white rice flour, leftover quinoa (instead of rice), olive oil and sesame seeds (instead of flax seeds).
The crackers were yummy...very comforting.
What a great alternative to paying for a package (with its serving of plastic and paper waste) of (highly) processed crackers. The kids were not wild about them (yet), but this is something I will make again and again. The possibilities for varying grains and seasonings, and adding herbs from the garden, are endless. Homemade crackers...something I can truly get behind.
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