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1
Preheat oven to 365u00b0F I know it's an odd temp, but it worked for me.
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2
Prepare rice and quinoa (separately obviously).
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3
Add the rice to a food processor and blend with the soysauce (add by teaspoons) till it no longer looks like individual grains.
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4
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.)
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5
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.
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6
Sprinkle lightly with sea salt.
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7
Bake at 365F for about 20 minutes. They should be a lovely tan color, especially if you add parmesan cheese.
