I suppose I should have known that making whole grain crackers must be amongst the easiest food items to produce, ever. But I didn’t know that. Up top, some black rice crackers are stunning, no?
Start with a cup of whole grain, such as farro, above.
Or black rice from Mindanao, a gift from friends, above.
Boil the grain in water until cooked.
Then transfer to a food processor or a really good blender.
Blitz with or without salt, I suggest generous amounts of salt, until pureed. I went for the rustic look, but you can puree further if you want a smoother cracker.
Spread the puree with an offset spatula on a silpat mat or onto baking paper. Make it relatively thin, though it will lose some of its thickness when it dries out. Place this in a 280-300F oven for say 70-90 minutes until crisp and not burned.
Voila! Nice crisp, nutty, almost horsefeed like wholegrain crackers that are SUPERB with a cheesy dip or hummus or other healthy nibbles. This was so incredibly easy to do. And the results were well worth the minimal effort. The rice ones were smoother while the farro ones remind me that roughage isn’t called roughage for nothing. :)