BBQ Brown Rice Crackers

by Susan on January 27, 2011

I have gotten numerous emails requesting the raw food recipe for the crackers pictured in the cheese post on January 6th. They were a new experiment that I tried that turned out better than I could have hoped for. I used organic, long grain brown rice for the flour, chia seeds for the binder and flavored them with a wonderful BBQ spice mix. These crackers have a wonderful, crisp texture that reminds me of brown rice crackers I have bought in the store. They are also gluten free! Another great addition to your raw food recipe collection!

I am lucky enough to have a flour mill from Sunrise Flour Mills to grind the brown rice in. You can buy stone ground brown rice flour at your coop. If it is stone ground, it shouldn’t have been interfered with. I love my mill and will be trying many other grains to see what fun combinations I can come up with.

Brown Rice Almond BBQ Crackers

  • 2 cups brown rice flour
  • 1 cup almonds, soaked overnight, drained and rinsed
  • 1/2 cup cup chia seeds soaked in 1 cup water
  • 4 tablespoons bbq spice mix*

1. Place almonds in food processor and process until they resemble a fine crumb. Remove to bowl.

2.  Stir in the rest of the ingredients. Combine well.

3. Spread on non-stick sheets about 1/4 – inch thick. Dehydrate at 145 for 1 hour, reduce heat to 115 and dehydrate, flipping once during dehydration for 6-8 more hours or until dry. Don’t worry about compromising the raw status, the food temperature never gets above 115 in that first hour.

*I use BBQ spice mix from Penzey’s spices.

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{ 33 comments… read them below or add one }

Jennifer and Jaclyn @ sketch-free vegan January 27, 2011 at 3:53 pm

are these still raw if brown rice flour is used? We just got a dehydrator and have been wanting to make crackers that aren’t flax based, those can get tiresome. Great recipe!

Susan January 27, 2011 at 4:05 pm

Since I ground my own brown rice flour, I know it wasn’t treated. I would do your research for any purchased brown rice flour you might use.

pure2raw twins January 27, 2011 at 8:04 pm

Never thought about putting brown rice into a cracker, love it! They look so good too!!!

Anne-Laure January 27, 2011 at 11:48 pm

I’ve got everything in the house to do those, I’m going to soak the almonds straightaway.
One little question to be sure : do you peel the almonds or not ?

Thanks for your always so good recipes,

Susan January 28, 2011 at 12:24 am

I only peel them when I want a white color. I honestly can’t remember if I peeled them for this. I may have. Either way, they will be fine.

Dianne January 28, 2011 at 8:52 am

Fantastic! Will make these for the weekend. I do not own a grain mill but there is a function on my blendtec that has a function for grinding grain and it works like a charm. I use it all the time for making almond flour. Again, many thanks for the great recipes. I make double batches of everything and freeze them.

Rawfully Tempting January 28, 2011 at 10:40 am

Susan, do you sprout your brown rice and dehydrate it before grinding? That’s what I do with my oat flour, but had not thought about sprouting brown rice flour..thanks for the tip…May try it in some of my cookies.

Great site, as always.

Susan January 28, 2011 at 10:55 am

Sometimes I do, sometimes I don’t. For these, I didn’t. Depends on how much time I have.

Kim Arkusinski January 28, 2011 at 11:19 am

Susan, I am on the Penzeys Spice website looking at the BBQ Spice Mix. Do you buy the “BBQ 3000″ spice mix?

Susan January 28, 2011 at 11:21 am

No…I didn’t use that one but it is also a good one that would work just fine. :-)

Kim Arkusinski January 28, 2011 at 11:22 am

So what is the name of the one you buy?

Kim Arkusinski January 28, 2011 at 11:25 am

The only choices I see are: 1)BBQ of the Americas & 2) BBQ 3000

Julie January 28, 2011 at 11:35 am

Just wondering, how long to soak the chia seeds before adding to the rest of the ingredients?

Susan January 28, 2011 at 11:37 am

I will check when I get back to the kitchen.

Susan January 28, 2011 at 11:37 am

Until they asorb the water…about 20 minutes.

Kelly Parr January 28, 2011 at 12:07 pm

Yum… I was just getting ready to make some crackers to go with my kefir cheese! Thanks for the bbq idea! Will try..

Susan January 28, 2011 at 1:46 pm

BBQ Spices of the Americas

Cathleen January 31, 2011 at 1:11 pm

I have a Vitamix and recently purchased a dry container to process my grains into flour. It works great for those who don’t have a mill.

Susie February 2, 2011 at 5:47 pm

I tried making these, they are in the dehydrator right know (for about 5hrs) and they are dried out and crumbling…what did I do wrong? They didn’t seem to be wet enough from the beginning.

Susan February 2, 2011 at 10:41 pm

You need to pack these into the tray. But if it seemed to dry, you could have also added in a little water.

Susan February 2, 2011 at 10:42 pm

Did you soak your almonds and were they still wet? There are always variables. So, if it seemed too dry, you could always add a little water.

Susie February 3, 2011 at 2:25 pm

I did soak the almonds and they were wet. I’ll try to add water next time. They still tasted great they just fell apart.

Donna February 21, 2011 at 9:55 am

Susan this is a great recipe for crackers but I am confused about the rice. First of all isn’t the dry rice exposed to a heating process so it’s not really raw before you grind it? Also during the grinding process isn’t heat generated so that again it would no longer be considered raw? Thanks for your help. DL

Susan February 21, 2011 at 10:38 am

In some countries, brown rice is usually harvested, left in the field to dry and then threshed to remove the grain. In the US commercial grains can be dried in high heat. I get organic rice from smaller growers. The rice does heat a bit while being ground but has never gone over the 116 degree temp.. If you want to know if your rice still is active, try sprouting it. If it sprouts, all of the nutritional qualities haven’t been destroyed, I get organic brown rice, and make my own flour.

Donna February 21, 2011 at 10:48 am

Thanks for your quick response Susan. Would you be able to recommend me to one of your smaller organic rice growers to purchase by mail?

Cindy May 29, 2011 at 3:05 am

Healthy and delicious, and very practical

Susan July 25, 2011 at 6:55 am

There is some good information on sprouting brown rice here: If you can sprout it, it is still live.

Sarah August 2, 2011 at 5:17 pm

Could you use cooked brown rice instead?

Susan August 3, 2011 at 6:57 am

Cooked rice…not for this recipe. :-)

Stacey January 24, 2012 at 10:47 am


Which flour mill do you have? And do you find that it does a much better job than the dry vitamix container? I recently soaked, sprouted, dehydrated and ground wheat berries in my vitamix and used it in a cookie recipe. I was surprised by how gritty the flour was and how that texture came through in the recipe. I’m not sure what I was expecting. I’m wondering if it’s worth the additional cost and space to have a flour mill. I’d love your input. Thank you!

Susan January 24, 2012 at 7:07 pm

I have a Fidibus grain mill. It is a German mill. It does make a difference. Also, it makes a difference what kind of what you are using. Cheers!

sonja eberhard July 19, 2014 at 11:18 pm

do you sprout your rice before you grind it to flour?
I guess soaking it overnight might be a healthier options due to the phytic acid in grains?

Chloe July 29, 2014 at 5:15 pm

I have everything to try these crackers except the spice packet– :( do you know what spices are in the mix or have a suggestion of how to make a “BBQ mix”? I have a pretty decent spice cabinet… Just pumped to try a recipe asap and don’t want to wait a week while I order spice mixes…

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