Black Sesame Crackers

Ingredients

½ cup forbidden black rice

1¼ cup filtered water

Sea salt

1 cup toasted black sesame seeds, divided

2 tablespoons brown rice flour, plus more to roll out crackers Tamari, to brush crackers

Directions

Place rice in a small pot, and fill it with water. Swish the grains around then pour the water off through a strainer and repeat.

Return the grains to the pot, add water and a pinch of salt, and bring to a boil over high heat. Cover pot, reduce heat to low, and cook for 1 hour or until all liquid is absorbed. Remove from heat and set aside for 10 minutes, then remove lid and cool completely.

Preheat oven to 350°F. Cut 4 sheets of parchment paper, about 13 x 18 inches each, and set aside.

Add ¾ cup sesame seeds, black rice, and ½ teaspoon salt to a food processor; blend until just combined. Pulse in rice flour until incorporated.

Continue blending until mixture forms a ball and is very sticky. If dough is too sticky to handle, lightly dust parchment and your hands with brown rice flour.

Divide dough in half; place one half on a piece of parchment paper and cover with a second sheet of parchment. Roll out into a large rectangle as evenly and thinly as possible. Carefully peel off top sheet of parchment and brush surface with tamari. Sprinkle with half the remaining sesame seeds and bake 10 minutes; rotate tray, and continue baking for another 10 minutes or until crisp. Remove from oven and set aside to cool. Repeat with second half of dough, using remaining unused sheets of parchment paper and remaining sesame seeds.

Once crackers are cool, you can tell if some parts aren't cooked, as they will not be crisp. Just break off what is crisp and return remaining dough to oven for 5 more minutes. Cool completely before breaking into shards and serving, or storing in an airtight container for up to two weeks.