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Post by feather on Feb 6, 2019 21:45:10 GMT
There is a brand of crackers called: Mary's Gone Crackers. Cute name. Name and crackers bound to make a millionaire.
No dairy, no overt oil, no egg, no animal protein and all whole grains. Get this, they charge almost $5 per less than 6 ounces. !!!!!! What a racket! 
Really? Crackers that cost $15/lb.  so, I'm going to make some--I mean, I can't afford crackers that cost $16/lb, can you?
If someone said to me, Hey there Feather, if you make me a pound of these crackers I'll pay you $15. I'd probably do just that!
Here are the ingredients to one kind of Mary's Gone Crackers: Whole Grain Brown Rice*, Whole Grain Quinoa*, Brown Flax Seeds*, Brown Sesame Seeds*, Filtered Water, Garlic*, Herbs*, Sea Salt, Wheat Free Tamari* (Water, Whole Soybeans*, Salt, Vinegar*). *Organic.
I guess I'm irritated that these are JUST CRACKERS, how hard can this be?
I've got all these ingredients, so there is my challenge. I'll report back my progress if my tomato slice doesn't slide off my cracker. 
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Post by Mari-in-IN on Feb 6, 2019 22:09:32 GMT
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Post by feather on Feb 6, 2019 22:16:49 GMT
Wow thank you Mari-in-IN, I read the recipe and I had a similar idea about using the brown rice cooked, the quinoa cooked, but I was thinking of trying it with a blender, making it more liquid, so the crackers will be thinner. I don't know really what I'll do but I have quinoa cooked and I'm cooking brown rice, so.....we'll see! I'm also thinking of using ground sesame (tahini), so that I get a smoother finish to the liquid dough. Thanks for being interested! |
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Post by Mari-in-IN on Feb 6, 2019 23:02:52 GMT
Oh, you are welcome feather ! I guess you know by now what foodies we are and I am always on the lookout to try something new - especially if it is a "healthy" alternative. I hope these turn out well for you - you will be saving mucho dinero!  Can't wait to try these myself! ~Mari |
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Post by Mari-in-IN on Feb 6, 2019 23:19:50 GMT
You know what I would like to be able to make at home? Something similar to these!!   I only buy these once a year - one box each. They are soooo delicious. I wonder if the Mary's copycat recipe will be similar at all? ~Mari |
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Post by feather on Feb 7, 2019 0:04:33 GMT
Those are from aldi's right?
They look pretty similar but they have yeast. They have oil which I'm trying to avoid (except the oil in the sesame seeds). Not too different at all.
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Post by Mari-in-IN on Feb 7, 2019 0:08:40 GMT
Those are from aldi's right?They look pretty similar but they have yeast. They have oil which I'm trying to avoid (except the oil in the sesame seeds). Not too different at all. Yepperdoodleyoooohhhh!!  |
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Post by feather on Feb 7, 2019 0:16:06 GMT
So started the first batch. I used a cup of quinoa cooked, a cup of brown rice cooked, 2 T each tahini, chia seeds, ground flax, 1 T soy sauce, 1/4 t. gray salt, then blended it in the blender. I added less than 1 and 1/2 cups water. It is like glue, paste, really thick and sticky. It took the oster blender to it's limit. (I might have to consider a vitamix or nutribullet..ugh).
Once I had the paste I put 1/2 T on silpat, then spread it with the back of the spoon to make a circle the size of a cracker.
Baking at 350 deg F. On the first side, they stuck so I lost some of it when I flipped them.
I'm making two pans worth, then I'll put a lid on the blender and go to bed. I'll try with some parchment tomorrow, and see if that works better.
I feel like it was half of a success, partial failure. I'm working on it.
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Post by dustawaits on Feb 7, 2019 16:49:22 GMT
If you are going to cook the grains first it is not going to be a cracker,
unless once you cook them, you then bake the cooked grains until they are dry.
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Post by feather on Feb 7, 2019 17:01:18 GMT
If you are going to cook the grains first it is not going to be a cracker, unless once you cook them, you then bake the cooked grains until they are dry. Hmmmmmm. A cracker is not a cracker.
The ones I made last night are nice and thin, but I'd call them a wafer. I'll try to make them a little thicker today.
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Post by feather on Feb 7, 2019 23:51:57 GMT
The thicker ones didn't stick to the pan.
But they bubbled up, a thin layer on top making the bubble, then a hollow middle and underdone bottom.
The medium thick ones stuck a bit, the inside was under done, flipped them over but they look quite mangled.
The thinnest one's yesterday are more like wafers, they would be more like chips than crackers.
So the recipe is FAIL for crackers.
Success if you want wafer thin catholic hosts, crisp at first the then they melt in your mouth.
Taste was okay.
Next time I try I'll use one of the recipe links and see how that goes.
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Post by midtnmama on Feb 7, 2019 23:54:51 GMT
Feather: I make no oil (read ww french bread) pitas that after they are a couple days old and starting to dry out, I toast them and use them as cracker with hummus.
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Post by themotherhen on Feb 8, 2019 1:14:42 GMT
feather, maybe if you used a fork to make holes in them they wouldn't bubble up and would cook more evenly. But the mixture would have to be drier for that to work, I think.
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Post by dw on Feb 13, 2019 22:09:39 GMT
What about cooking them on a rack?
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