By Chef# 616082 on August 28, 2008
"A healthy and tasty cracker that keeps well for several days if they last that long. You can replace the ground seeds with another 1/2 cup of brown rice flour if you prefer. I grind seeds in a clean coffee grinder. They weren't crispy with the coconut oil originally called for but they are very crispy made with olive oil."
Serving Size: 1 (72 g)
Servings Per Recipe: 6
"These tasted really good but mine were not crispy and I baked them longer...any ideas?? They were great tasting in soup!"