Marys Gone Crackers Copycat Recipes

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COPYCAT MARY'S GONE CRACKERS! RECIPE - (4.5/5)

Provided by DeliciouslyDished

Number Of Ingredients 7



Copycat Mary's Gone Crackers! Recipe - (4.5/5) image

Steps:

  • Preheat oven to 350. In a food processor, combine the quinoa and rice into a mushy consistency. Add in all the seeds and salt with a bit of water and pulse until you have a mushy ball. Get out a sheet of parchment paper about the size of a baking sheet and lay it on the counter. Take half of the mixture and place it on the parchment. Using a rolling pin and some plastic wrap, roll out the mixture, putting the plastic wrap between the rolling pin and the mixture. That way, you can roll it out without it getting stuck. Roll as thin as possible and then transfer the parchment and rolled mixture onto a baking sheet. Repeat the same steps with the second half. Bake in the oven for about 15 minutes. Pull them out and carefully flip them and bake for another 12 minutes. When they are done, carefully break them into bite sized pieces and bake for an additional 10 minutes or until the pieces are crispy. I got about 25 - 30 crackers out of my batch. They should keep for a week or so. Enjoy!

1 cup cooked cooked brown rice
1 cup cooked quinoa
1/4 cup sesame seeds
1/4 cup flax seeds
1/4 cup chia seeds
salt to taste
optional herbs: thyme, oregano, sage, basil or parsley

MARY'S GONE CRACKERS COPYCAT GLUTEN-FREE

Some of the most delicious crackers around, I eat these even though I have no problem with gluten! But as they're also pretty pricey, I found this recipe online. The results are delicious, albeit somewhat time-consuming. Prep time is very short if you have some leftover brown rice.

Provided by Noejas

Categories     Lactose Free

Time 50m

Yield 30 crackers, 4 serving(s)

Number Of Ingredients 7



Mary's Gone Crackers Copycat Gluten-Free image

Steps:

  • Preheat oven to 365°F I know it's an odd temp, but it worked for me.
  • Prepare rice and quinoa (separately obviously).
  • Add the rice to a food processor and blend with the soysauce (add by teaspoons) till it no longer looks like individual grains.
  • Add the quinoa and give it a few whirls. It should form a sticky ball in the processor. (The original recipe suggested taking out the dough ball now and adding the sesame seeds, flaxseeds, and optional add-ins by hand, but I just threw everything into the ol' processor.)
  • The dough is QUITE sticky, so I used a teaspoon size cookie dough scoop to scoop the dough onto an oiled cookie sheet about 2 inches apart. (Do not use parchment paper or wax paper, your crackers will stick to it like white on rice!) Then I sprayed a little oil on one side of a quart sized freezer bag and pressed each cracker out individually. You want them to end up VERY thin, like paper practically, and at least as thin in the middle as at the sides. I accomplished this by pressing them out with a circular motion (it helps to have oily fingers so you don't get stuck to the bag). If your crackers start to stick to the bag, just spray a little more oil on it.
  • Sprinkle lightly with sea salt.
  • Bake at 365F for about 20 minutes. They should be a lovely tan color, especially if you add parmesan cheese.

Nutrition Facts : Calories 446.3, Fat 13, SaturatedFat 1.6, Sodium 764.2, Carbohydrate 69.4, Fiber 9, Sugar 0.8, Protein 14.7

1 cup brown rice (dry)
1 cup quinoa (dry)
3 -4 tablespoons tamari (you may need more or less) or 3 -4 tablespoons Braggs liquid aminos (you may need more or less)
1/4 cup sesame seeds
1/4 cup flax seed (whole)
dry onion flakes, poppy seeds, caraway seeds -or-
1/3 cup chopped rosemary, 1/2 cup parmesan

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  • 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.
  • 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.
  • 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.


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