Average: 5 (2 votes)
Active time
40 minutes
Total time
1 hour
32 crackers

½ cup sesame seeds

½ cup millet

1 tablespoon butter, softened

1 large egg, lightly beaten

1 tablespoon water

½ cup brown rice flour

1 tablespoon black bean flour

½ teaspoon baking soda

½ teaspoon baking powder

¼ teaspoon salt

  1. Preheat oven to 400°F.
  2. Combine sesame seeds, millet and butter in a food processor or blender; process until a grainy paste forms (much of the millet will remain whole), scraping the sides of the food processor as needed. Transfer mixture to a bowl. Add egg and water to millet mixture, stirring until fully incorporated.
  3. In a medium bowl combine the rice flour, black bean flour, baking soda, baking powder and salt.  Add millet mixture to flour mixture; stir together until combined. Knead briefly in bowl to form a dough.
  4. Divide dough in half; cover one half to prevent drying. Divide the remaining half into 16 portions and roll into balls. Working with one portion at a time, place on a lightly greased baking sheet and press flat with the heel of your hand. Repeat pressing until the dough forms a roughly 3-inch disk. Repeat with the remaining dough balls.
  5. Bake at 400°F for 10 minutes or until just beginning to brown and crisp. Transfer to a wire rack to cool. Repeat procedure with the remaining dough.
  6. When cooled completely, store in an airtight container.


Recipe and photo courtesy of Kathryn Conrad.


Calories: 80
Total Fat: 3.5 g
(Saturated Fat: 0 g)
Sodium: 105 mg
Carbohydrate: 9 g
Fiber: 1 g
Protein: 3 g

Yield: 32 crackers

How'd it Taste?

Jim Pitre
Perfect alternative to store-bought wheat crackers. About 1/2 way through making the first batch, I decided to use my old tortilla press to create a more compact cracker - and it worked perfectly. Strongly recommend using the press to make the shape and size you want with less mess and ending up with a stronger cracked to boot
Thanks for sharing that great tip! It sounds like they turned out really well.

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