Gluten-Free Flatbread (Or Crackers) - cooking recipe

Ingredients

1 1/2 cups cooked brown rice
1 cup cooked quinoa
2 -4 tablespoons ground flax seeds
1 teaspoon tahini
1/2 tablespoon water
1 garlic clove, minced
1/2 teaspoon dill
1/2 teaspoon onion
2 tablespoons flax seeds
1 tablespoon sesame seeds
salt, to taste

Preparation

For Flatbread:
Blend rice, quinoa, ground flax, tahini, water, garlic and herbs in a food processor. Stir in sesame and flax seeds, and add salt to taste. Turn mixture out onto a greased or parchment-lined baking sheet. Flatten the mixture to about 1/8 inch using wet hands (or a rolling pin...or both). Use a pizza cutter to cut the dough into 3x3 squares and bake in a preheated 300F oven for 35 minutes Let cool 15 mins then use a spatula to carefully remove your 'bread' slices from the pan. Wrap tightly and store in the fridge.
For Crackers:
Same instructions as above, except you can cut the dough into whatever shapes/sizes you want. Bake 45-50 minutes, until the crackers are golden-brown, being careful not to burn. Let cool 15 mins before carefully breaking them apart. Store in an airtight container (in the fridge if it'll take you more than 2-3 days to eat them...which I highly doubt.).