Your whole food, plant-based life.

BBQ Brown Rice Raw Crackers

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 raw 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 Raw 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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  1. Le-Anne wrote on October 27, 2014

    regarding brown rice being raw…I find that if I can sprout it then you know! :) Grew some rice with my kids as an experiment this way…organic is usually a goer….

  2. Chloe wrote on July 29, 2014

    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…

  3. sonja eberhard wrote on July 19, 2014

    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?

  4. Stacey wrote on January 24, 2012


    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 wrote on January 24, 2012

      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!

  5. Sarah wrote on August 2, 2011

    Could you use cooked brown rice instead?

    • Susan wrote on August 3, 2011

      Cooked rice…not for this recipe. :-)

  6. Cindy wrote on May 29, 2011

    Healthy and delicious, and very practical

  7. Donna wrote on February 21, 2011

    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?

  8. Donna wrote on February 21, 2011

    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 wrote on February 21, 2011

      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.

  9. Susie wrote on February 3, 2011

    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.


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