Copycat Mary’s Gone Crackers is the recipe today. When you decide to eat a diet of just wholesome foods, it’s hard to find a cracker that fits this criteria.
It was quite disappointing to read labels and find most crackers contained added sugar or highly processed grains. I also keep wanted to find a healthy cracker that my picky toddlers would eat.
I finally found a good one in Mary’s Gone Crackers. They are organic, vegan, gluten free and non GMO verified. I love them and so do my kids, but at $4 a box, they can be quite pricey.
Since we go through them so fast, I thought I would try making a homemade Mary’s Gone Cracker version. They came out really good!
They are pretty easy to make and you can add in your own ingredients to customize your favorite flavors. It’s also a great recipe to do with your kids. Not really a lot of messy ingredients or measuring.
I find when I get my kids involved in the prep work, they are more likely to eat the food.
For starters, I just did a multi-seed cracker. I really love their herb flavor, so that will be my next batch. I also threw some chia seeds because they are so good for you.
I try to toss them in everything from baked goods to smoothies and in between. To help keep costs down, I bought all of the ingredients out of the bulk bins at Whole Foods. Here is my recipe.
Copycat Mary’s Gone Crackers!
Yields 25-30 crackers
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 cup cooked cooked brown rice
- 1 cup cooked quinoa
- 1/4 cup sesame seeds
- 1/4 cup flax seeds
- 1/4 cup chia seeds
- salt to taste
- optional herbs: thyme, oregano, sage, basil or parsley
- Preheat oven to 350.
- In a food processor , combine the quinoa and rice into a mushy consistency.
- Add in all the seeds and salt with a bit of water and pulse until you have a mushy ball.
- Get out a sheet of parchment paper about the size of a baking sheet and lay it on the counter.
- Take half of the mixture and place it on the parchment.
- Using a rolling pin and some plastic wrap, roll out the mixture, putting the plastic wrap between the rolling pin and the mixture. That way, you can roll it out without it getting stuck.
- Roll as thin as possible and then transfer the parchment and rolled mixture onto a baking sheet.
- Repeat the same steps with the second half.
- Bake in the oven for about 15 minutes.
- Pull them out and carefully flip them and bake for another 12 minutes.
- When they are done, carefully break them into bite sized pieces and bake for an additional 10 minutes or until the pieces are crispy.
I got about 25 – 30 crackers out of my batch. They should keep for a week or so. Enjoy!