Gluten-Free Quinoa Crackers

Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Cover a baking sheet with a layer of parchment paper to prevent sticking. Cut out an identical square from another piece of parchment paper and lightly brush one side; set it aside for later use.

Combine brown rice, quinoa, and tamari in a food processor. If the mixture becomes too dry, add a small amount of water and continue blending until you achieve a dough-like consistency. Next, incorporate chia seeds, sesame seeds, flax seeds, and salt into the mixture; blend until it forms a sticky ball.

Form small balls of dough, approximately 1/2 inch in diameter. Arrange these balls at least 2 1/2 inches apart on the prepared baking sheet. Place the oiled parchment paper square, with its oil side facing down, onto a dough ball. Use your fingers to flatten the dough into an extremely thin 2-inch-wide disk by applying gentle pressure on top of a small jar. Repeat this process with the remaining dough balls.

Place the preheated baking sheet in the oven and bake until the edges of the crackers start to turn a light brown, taking around 10-12 minutes. Remove the crackers from the oven and transfer them to a wire rack placed on top of the baking sheet.

Continue baking until the crackers become dry and crispy, adding an additional 2-3 minutes to the original cooking time.