Sweet and Savory Gluten-Free Qi’a Crackers

1. Stir together cereal, flax seeds and 1/4 cup water.
2. Let stand for 10 minutes; set aside.
3. Place rice, quinoa, tamari, honey and salt in food processor; pulse until well blended and sticky.
4. Add cereal mixture; pulse until well combined.
5. Preheat oven to 325ºF.
6. Place 1/4 of the mixture on sheet of parchment paper and press as thinly as possible.
7. Top with a second piece of parchment paper; using a rolling pin, roll out as thinly as possible.
8. Remove top layer of parchment paper and set aside.
9. Transfer rolled-out portion with parchment paper to baking sheet; bake for 20 minutes or until cracker is dry and lightly golden brown.
10. Reduce heat to 300ºF; bake for 10 minutes. Let cool completely.
11. Break into pieces; repeat three more times with remaining cereal mixture.
12. Crackers can be stored in an airtight container for up to 2 days.

Tip: Serve crackers with hummus, guacamole or tzatziki for dipping.