Wednesday, July 20, 2011
Sesame Rice Crackers
Of course in real life I'm always making monkey lunches in my dressing gown while simultaneously begging littlest monkey to remove himself from the heating vent and put his school shoes on. And I'm always making the same carrot and cheese sandwich that often comes home only half eaten. And I'm chucking the same bits of fruit in the lunch bags while cursing the price of bananas and little monkey's reluctancy to consume apples. And I very often let them eat those salty rice crackers when they come home from school. Even though I want them all to myself. Because I have acquired an addiction to the chemical, salty taste of rice crackers and I've managed to kid myself that they are good for me because they are low in fat. In fact I am so keen on those crackers that I lick all the salty, MSG bits off first and then suck up some more before crunching. But I do all of this with little pangs of guilt.
So I was most pleased with myself indeed on the weekend when I managed my own version. I'd googled about a bit but could not find a recipe that looked right to me. Those sesame crackers only have sesame seeds, tamari and rice flour in them... how hard could they be? So I decided to put my masterchef hat on and had my own little invention test. It took a few goes but I finally managed some that were pretty good. The trick is to get them really thin and for this I used a pasta machine - how inventive is that?! And then I realised that I must blog about this. But I'd be breaking my own rules if I did. I'm only allowing myself to include recipes in this blog of things I make that I've grown from the garden. And I am a stickler for rules. So I decided to repeat my cracker-making for the third time and take photos of the process and ... add parsley! Yep, I know how to get around self-imposed stupid rules.
So here 'tis. A home-made sesame rice cracker with no MSG and not too much stroke-inducing saltiness. And all done while fully dressed. I am super mum this week.
Sesame Rice Crackers
1 cup rice flour (I used unpolished rice flour)
1/2 cup sesame seeds
2tbs finely chopped parsley
1/8 cup tamari
1/4 cup warm water (roughly)
Put the rice flour into a bowl and mix in the sesame seeds and parsley. Mix the tamari and warm water together. Gradually add this to the flour mixture forming a sticky dough. You may not need it all. Put the dough onto a floured surface and roll it into a ball adding more flour if needed. (Rice flour is very sticky). Divide the dough into smaller sausages.
Squash one small sausage of dough between two pieces of wax paper. Make sure there is plenty of room at the sides and a few cm of paper at the top to push through the pasta machine. Wheel the dough through the pasta machine on the widest cog being careful to keep it between the paper (I imagine it would be impossible to clean if the dough got into the machine.) Repeat through the machine two more cogs thinner. You may need to chop some of the dough off at the end so it doesn't end up out of the paper and into the machine.