Homemade Black Rice Crackers using leftover cooked rice and ready in 20 minutes, gluten and dairy free and loaded with all the goodness of black rice.
Black Rice Crackers
These are exactly the same as my Easy Homemade Rice Crackers, just made with black rice instead of Basmati. Made from just 3 ingredients… cooked rice, coconut oil and salt. (Even the salt is optional). These crackers are gluten free, dairy free, nut free, egg free and preservative free. Plus a really great use for leftover rice. I like these even more than the white crackers, they seemed to come out crunchier and stay crunchy longer.
Black rice, also called Forbidden Rice, is loaded with really great nutritional benefits, making these not only gluten and dairy free but also really healthy.
A few Black Rice health benefits include;
- Rich in Antioxidants
The deep purple of the black rice is a sign of its high antioxidant properties, it contains the antioxidant-anthocyanin, much more so than other grains, including brown rice, red rice, red quinoa, or other coloured whole grains.
- Natural Detoxifier
Phytonutrients present in black rice can help cleanse the body of disease causing toxins and help the liver do it’s job of getting rid of unwanted substances in our bodies.
- Good Source of Fibre
Black Rice is a good source of fibre and if you soak the rice before cooking it’s more easily digested by our bodies.
- Reducing Risk of Diabetes
To reduce the risk of diabetes, it’s advised to consume whole grains rather than refined carbohydrates. The entire bran of the grain is where the all the fibre is stored in the black rice. Fibre helps glucose from the grain to be absorbed by the body over a longer duration of time, thereby maintaining consistent sugar levels.
Black rice is fairly easy to get hold of these days, I got mine from South West Provisions.
I learnt about the benefits of soaking grains from a cooking class I did with Jude Blereau and Holly Davis. I had no idea before then all the benefits of soaking grains, it seems like a lot of work, but once you have done it a few times it becomes second nature. Just requires a little pre planning. Basically, Phytic Acid is broken down, helping our bodies absorb all the healthy minerals in the rice. Also broken down are enzyme inhibitors. Soaking the rice really makes it much more digestible, so much so you can almost feel your body digesting it as you eat it, I have noticed a great difference since soaking all my grains.
Before you cook the rice for the first time soak it overnight in 3 cups of water with 1 tablespoon of yoghurt, 2 teaspoons of whey or 2 teaspoons of lemon juice. Use a glass bowl to avoid staining a white one, from the purple rice. This can sit out on the bench, even in Summer. Then the next day, strain and cook rice as per usual.
Black Rice Crackers
Description
Homemade Black Rice Crackers using leftover cooked rice and ready in 20 minutes, gluten and dairy free and loaded with all the goodness of black rice.
Ingredients
- 3 cups cooked black rice, room temperature
- 1 tablespoon coconut oil
- pinch of salt
Instructions
THERMOMIX METHOD
Place all ingredients into TM bowl and blend 15 sec / speed 9 or until it forms a dough.
Pre heat oven to 180°C and line a baking tray with baking paper.
Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray. Once all balls are on tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin.
Remove top layer of baking paper and bake for 20 minutes or until they darken and turn crispy. They will look almost burnt as they go quite dark, but taste perfect.
Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.
NON THERMOMIX METHOD
Place all ingredients into a food processor and pulse until it forms a dough.
Pre heat oven to 180°C and line a baking tray with baking paper.
Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray. Once all balls are on tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin.
Remove top layer of baking paper and bake for 20 minutes or until they darken and turn crispy. They will look almost burnt as they go quite dark, but taste perfect.
Allow to cool on tray, then store in an airtight container in the fridge. Best eaten within 1-2 days.
Notes
You can use a glass or cookie cutter if you want nice round crackers, just cut out each circle after flattening the balls. I used a champagne glass for the perfect size.
Black Rice from South West Provisions
Bowl & Plate from Kim Wallace Ceramics
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