First time ever I have paused a video, gone straight to put the oven and had the first batch of crackers are in before even getting to unpause. Good job.
Tried this recipe (made 1/2 a batch) this time using millet and added 1 TBSP of nutritional yeast, 1/2 tsp of dried parsley and oregano and 1/4 tsp of garlic and onion powder. This combination made a very nice tasting cracker, which I made on the thin side. Had these as a snack with Brittany's hummus recipe. 😋😋😋
Brittany! This is AMAZING! I made one with tri-colored quinoa and the other with oatmeal (groats next time!). I sprinkled each with nooch, fresh ground pepper and Benson’s Table Tasty. O m g they are DELISH! And now I spread some avocado mash on it 👍🏻😍😋💃🏻!!! Thanks for this fun and game-changing recipe! Sooooo simple too! PS love your tri-pod:)
Bravo Brittany!! I used red quinoa, cut w a pizza cutter, flipped and re-baked (I like super crispy). It tastes like a rye cracker to me....thank you! Finally, a healthy crunchy snack💜♥️ I can't wait to try other grains
Great video! I use this same concept with all my leftover curries and soups... just blend, spread and bake! I always love adding at least one vegetable (shredded carrot or zucchini work best!).
@@user-ic9jk4oi9u Often the soups are very thick and contain grains of some sort so I throw it all in the blender, add some whole grains (oat groats, millet, buckwheat, teff, etc.) to make a very thick "batter." Then, I add in some ground flax/chia to help bind it, spread it thin on a silicone mat and bake low/slow until it becomes a crispy flatbread/cracker.
We really enjoy this recipe. The first time making crackers we made them on the thicker side. Next time made them the thinner side so we could have the crunch. We prefer the crunch, the crunch we have so missed being WFPBNSOS. This recipe is great as you can play with the type of grain you use, the spices you use and you can make then thick or thin. I may never buy store bought crackers again. Way to go Brittany!
Thanks so much. I used rolled oats and some Everything Spice from a different TH-cam source. They are great. I'll try a thin pizza crust soon. David 4:49 PM.
I can't wait to make these! I hate to be a stickler for things, but quinoa is a seed not a grain. I'm also looking forward to making the quinoa pizza crust.
I made these for dinner tonight with vegetable soup. I used Black rice, Brown rice and Red Quinoa and they turned out delicious. I have been looking for a recipe like this one for a long time. Thank you so much!
So easy and delicious! This recipe is great for making salad croutons as well. Simply toss leftover pieces in toaster oven and enjoy. I made a sweet version using brown rice; 1 Tbs Cacao Powder; 1 Tbs Maple Syrup; 1 Tsp Cinnamon. After spreading, top with mini choc chips....very good!
OK i tried this and OMG amazing. I was sceptical cause normally I'm useless in the kitchen and bad at recipes, but even I could make this. I'm blown away. No more store bought crackers/ryvita for me. Game changer.
Once you blend a grain it becomes more or less a flour so it's no longer a whole food. This has an effect on blood sugar levels and where the fuel that's not used gets stored. Refined carbs like flour get stored as fat - the body can only use so much at one time. Whole Foods that are left over store as glycogen. When we store as glycogen for future fuel needs the storing process burns 25% of calories. For fat I believe it's closer to only 10%. Source: The Engine 2 Diet by Rip E. I've tried to reverse engineer Mary's crackers which are flourless but they didn't come out great.
this is SO cool! i'm going to try to use this recipe for leftover juice pulp, I may add some other filler ingredient if the pulp batter doesn't work but i think it will, thank you so much❤
Made quinoa pizza crust last night for dinner. Fantastic and so happy to be able to enjoy pizza again without using whole wheat or white flour. I’m going to make a few, cook and freeze them this way I can top, cook and enjoy.
Girl!!!! Thank you!!! Thank you!!! I have recently gone gluten-free and was scouring TH-cam for days trying to find this exact type of recipe!!! Low and behold, you showed up FIRST in my newsfeed today!!!
Terrific recipe and video. Love your clarity and speech (not saying like ten times in a sentence, for a start). I just made the crispy version of these and they're fantastic with hummus. Exactly what I wanted. I came across your channel yesterday. Don't know how it took me so long to find you. I'm enjoying your videos very much. Thanks a lot.
I am at the phase of resetting my pantry and refrigerator and am searching for options to make whole grain crackers that fit a WFPB lifestyle. I really appreciate your video in that you did not have all the blender/kitchen noise. Nice video - great job. This is super helpful.
My quinoa crackers are in the oven. That was easy! I soaked them overnight, rinsed them, drained them and added a little water as needed to keep the blades in the blender busy. Thank you!
New sub. Be sure to let people know if they don't that quinoa grain needs to be rinsed thoroughly before preparing to get rid of the saponins it has a lot of. It can make the joints ache for some otherwise.
Im so excited about making these soon. Comment section had people giving great ideas. Thank all them as well as you for giving me these recipes. Hope to teach. My 17 yr grand daughter how to make these also. God bless you from grandma Katie in Oregon
I'm newish to the wfpb way and I'm loving your video! My brain went into hyper drive with all the flavor combinations I could make with this recipe. Thank you!!
Making this right now, using mostly farro (about 3/4 cup, all I had) and adding rice to make 1 1/4 cups. Hoping it will become a pizza crust, we’ll see. At the very least I’ll have some yummy crackers. I’ve done this with red lentils before, but I’m curious to see how other grains work out. Edited to add... I love this recipe! My crust was in the oven a bit too long for pizza crust, mainly because the edges were a bit thinner and would get too hard if I added topping and baked another 10 minutes. So, I decided to cut the edges off of part of the crust to make a mini pizza, and use the rest for crackers. I accidentally put the pizza sauce on the wrong piece (the one which hadn’t had the edges cut off). Yikes. So, I scraped off most of the sauce and stuck that piece back in the oven for the sauce to bake into the crackers. Happy accident, now I have pizza-flavored crackers. The mini pizza is baking now. I took the edge off my hunger by eating a bunch of the crackers while I’m waiting. Sooo good!
I started with a brown rice version in my Ninja blender. Did not work at all. (Dreaming of a Vitamix..one day) It just cannot handle breaking down the rice. I moved it to my Nutrabullet with the grinder blade and a million times better. Then I did an amaranth version- Nutrabullet, too.. The Ninja is dead to me for this recipe. The brown rice was made into crackers and the amaranth a pizza crust! A lunchtime win! My husband and 3 yr old loved it! Can't wait to try all sorts of combos.
Thank you so much for sharing this recipe. Made 2 batches today - One with brown rice and one with tri coloured quinoa. Both topped with everything bagel seasoning and nooch. SO good and all 4 Vegan kiddos loved them. Fast, easy, inexpensive and tasty :)
I decided to try a sweet cracker. I blended 1/2 cup unsweetened apple sauce, 2 dates, a good sprinkle of cinnamon a cup of oats and about 3/4 cup of water. Spread it on a silicon mat on a cookie sheet then sprinkled with more cinnamon. After I find out how these turn out (cooking now); I might try a savory cracker and blend an onion with water as a wetting factor. Maybe chickpea flour and everything hemp seed as a topping. I'm already having fun with it. Thanks for getting the ideas flowing :)
This is great! I was looking for a savory way to get Tartary Buckwheat in my diet without oil or animal. It’s a pretty bitter plant but I’ve hidden the bitterness nicely using other seasonings and this simple recipe will mean that I’ll actually use the flour. Thank you for this!!!
LOL. I made the same thing for Passover the last two years instead of GF matzah because none of the commercial brands are vegan. I made the quinoa crackers. It works great, but I baked them for a long time and they were still a bit soft. I had to toast them to get crunchy flat bread, but they were a perfect "bread" for any topping. Thanks for all your amazing recipes!
So, dry quinoa does not work in food processor or magic bullet. In the food processor the grain didn't break up even dry the grain was too small and went around the blades. In the magic bullet, even after adding more water the motor locked up and stopped. I ended up mixing oats with the quinoa doubling the recipe and I added water to make like pancake batter. I still don't think the quinoa broke up. I think I made crackers loaded with fiber. Next time I will soak the quinoa to make the grain softer. Love this channel, thank you for posting!
OMG.. Thank you for sharing this. I have been trying to find something crunchy and healthy that I can make. As I am watching, I am making Tricolor Quinoa crackers with a little tamari, some nutritional yeast, oregano, onion and garlic powders. The mix taste so good, I can't wait to eat the crackers.
Thank you so much for this! I am totally making it today and I'm excited it can be a pizza crust too!!! Totally trying that! Thank you Thank you Thank you!
I can’t wait to try these! I think they’d be awesome with old bay seasoning. One question, if you stick to the 1 1/4 cup grain measurement, can you combine grains? Like millet & quinoa? Thank you
I can see why you and the Krocks get along. If I had kids and lived in your area I would definitely try to be friends. I don't have anyone in my community who is plant based and around my age. Being plant based in your 20's is tough socially
Making this recipe was an adventure. I used bulgur and my first mistake was mixing up the measurements for water and grains (trying to go from memory). I corrected my mistake, recalculated the measurement for the grain and added more bulgur. The bulgur didn't break down much and was hard chunks so I let it soak 15 mins, which then turned it into a thick paste type texture. So, I added more water. The bulgur still didn't break down much so it seems nutty. I added everything bagel seasoning. I had to bake 50 minutes but it turned out more like a thin flatbread with slightly crunchy spots that were thinner. It makes for an interesting snack.
Looks yummy. I have done this with red lentils before and others with quinoa . Thanks for the reminder. I was for some reason worried the camera would fall after you said it was held on the tubs 😮. Lol 😝 Thanks Brittany. Ps- would rice work?
Awesome! I was looking for a pizza crust and I have a big bag of oat groats (that I don't use because I like the old fashioned ones for overnight oats) amazing, thank you ❤
Thank you so much. This will help me especially at night when I want to munch watching TV, lol 😊
First time ever I have paused a video, gone straight to put the oven and had the first batch of crackers are in before even getting to unpause. Good job.
haha happy to hear that John!
The Jaroudi Family I made some ‘eat to live’ black bean hummus while it was in the oven. Really good.
Sounds awesome together!
@@johnboyhowell That sounds so good, was just telling my hubby these would be great for hummus or dip. :)
😁🧡
just a tip: you can score your crackers before putting them in the oven. makes them easy to separate or cut. i love this idea.
Great idea, Michael
I will do that when l make these. 👍🏽
@@bertajay awesome. i've seen some ppl use the side of a spatula cuz it slides well. good luck! can't wait to make these
Yes! We’ve done that before when I take them to a party 🥰🥰
This was so helpful!!
Tried this recipe (made 1/2 a batch) this time using millet and added 1 TBSP of nutritional yeast, 1/2 tsp of dried parsley and oregano and 1/4 tsp of garlic and onion powder. This combination made a very nice tasting cracker, which I made on the thin side. Had these as a snack with Brittany's hummus recipe. 😋😋😋
Brittany! This is AMAZING! I made one with tri-colored quinoa and the other with oatmeal (groats next time!). I sprinkled each with nooch, fresh ground pepper and Benson’s Table Tasty. O m g they are DELISH! And now I spread some avocado mash on it 👍🏻😍😋💃🏻!!! Thanks for this fun and game-changing recipe! Sooooo simple too!
PS love your tri-pod:)
I made my 1st batch with veg broth & oat bran with spices on top...so yum! Thank you!
So happy you liked it!!
Veg broth - great idea! I’ll have to try it👍🏼
That sounds amazing!
Sorry newbie here where is best to buy millets oat bran or oat grotes
Veg broth is amazing idea and how about slightly fermenting the batter before baking
Bravo Brittany!! I used red quinoa, cut w a pizza cutter, flipped and re-baked (I like super crispy). It tastes like a rye cracker to me....thank you! Finally, a healthy crunchy snack💜♥️ I can't wait to try other grains
Brilliant! I used red Quinoa as well and was disappointed that they were not crispy. Thank for the flip tip! They will be excellent!
Brittany my savior! I have been trying to get off nuts and cookies and really need crunch.
So happy to help Joan!
ME TOO!!
I'm on ww and need 0 point crackers yay
Great video! I use this same concept with all my leftover curries and soups... just blend, spread and bake! I always love adding at least one vegetable (shredded carrot or zucchini work best!).
alwaysneed2learn what an interesting idea!
How do you make the crackers with leftover food?
@@user-ic9jk4oi9u Often the soups are very thick and contain grains of some sort so I throw it all in the blender, add some whole grains (oat groats, millet, buckwheat, teff, etc.) to make a very thick "batter." Then, I add in some ground flax/chia to help bind it, spread it thin on a silicone mat and bake low/slow until it becomes a crispy flatbread/cracker.
We really enjoy this recipe. The first time making crackers we made them on the thicker side. Next time made them the thinner side so we could have the crunch. We prefer the crunch, the crunch we have so missed being WFPBNSOS. This recipe is great as you can play with the type of grain you use, the spices you use and you can make then thick or thin. I may never buy store bought crackers again. Way to go Brittany!
Thanks so much. I used rolled oats and some Everything Spice from a different TH-cam source. They are great. I'll try a thin pizza crust soon. David 4:49 PM.
I can't wait to make these! I hate to be a stickler for things, but quinoa is a seed not a grain. I'm also looking forward to making the quinoa pizza crust.
Omg... I can't wait to try this! Gf crackers are crazy expensive for a tiny little amount. I love the idea of trying different grains and toppings!
I made these for dinner tonight with vegetable soup. I used Black rice, Brown rice and Red Quinoa and they turned out delicious. I have been looking for a recipe like this one for a long time. Thank you so much!
Aw so happy you liked them!
So easy and delicious! This recipe is great for making salad croutons as well. Simply toss leftover pieces in toaster oven and enjoy. I made a sweet version using brown rice; 1 Tbs Cacao Powder; 1 Tbs Maple Syrup; 1 Tsp Cinnamon. After spreading, top with mini choc chips....very good!
I watch all the time and learn and use so much. You are inspiring. Thanks you so much and you are welcome.
Aw thanks for watching!!
Great lockdown recipe, too. Endless possibilities and very clearly explained. Nice one.
I love your easy recipes. Thank you! Pirkko from Queensland Australia
OK i tried this and OMG amazing. I was sceptical cause normally I'm useless in the kitchen and bad at recipes, but even I could make this. I'm blown away. No more store bought crackers/ryvita for me. Game changer.
Made the quinoa with onion powder, garlic powder and paprika. No salt. Thanks Brit.
Thank you so much that you put your RECIPES UNDERNEATH so it makes it easier
Once you blend a grain it becomes more or less a flour so it's no longer a whole food. This has an effect on blood sugar levels and where the fuel that's not used gets stored. Refined carbs like flour get stored as fat - the body can only use so much at one time. Whole Foods that are left over store as glycogen. When we store as glycogen for future fuel needs the storing process burns 25% of calories. For fat I believe it's closer to only 10%. Source: The Engine 2 Diet by Rip E. I've tried to reverse engineer Mary's crackers which are flourless but they didn't come out great.
this is SO cool!
i'm going to try to use this recipe for leftover juice pulp, I may add some other filler ingredient if the pulp batter doesn't work but i think it will,
thank you so much❤
I have been missing a huge crunch factor and thanks to you there is a natural solution! These look great! Thanks for this video and recipe!
Made quinoa pizza crust last night for dinner. Fantastic and so happy to be able to enjoy pizza again without using whole wheat or white flour. I’m going to make a few, cook and freeze them this way I can top, cook and enjoy.
Thank you! There is no need to buy crackers anymore!
Right! So easy!
It is so much cheaper too.
Maybe we can help the blender by running the cereal through the coffee grinder ?
Girl!!!! Thank you!!! Thank you!!! I have recently gone gluten-free and was scouring TH-cam for days trying to find this exact type of recipe!!! Low and behold, you showed up FIRST in my newsfeed today!!!
I'm excited to try the quinoa crackers.
I really enjoyed the format of this video. Your homemade tripod worked great!
Thank you for this, you’re great!
Terrific recipe and video. Love your clarity and speech (not saying like ten times in a sentence, for a start). I just made the crispy version of these and they're fantastic with hummus. Exactly what I wanted. I came across your channel yesterday. Don't know how it took me so long to find you. I'm enjoying your videos very much. Thanks a lot.
I am at the phase of resetting my pantry and refrigerator and am searching for options to make whole grain crackers that fit a WFPB lifestyle. I really appreciate your video in that you did not have all the blender/kitchen noise. Nice video - great job. This is super helpful.
My quinoa crackers are in the oven. That was easy! I soaked them overnight, rinsed them, drained them and added a little water as needed to keep the blades in the blender busy. Thank you!
New sub. Be sure to let people know if they don't that quinoa grain needs to be rinsed thoroughly before preparing to get rid of the saponins it has a lot of. It can make the joints ache for some otherwise.
I needed you when I was raising my children, thank you,had no clue this could be done.
aw you are welcome!
Im so excited about making these soon. Comment section had people giving great ideas. Thank all them as well as you for giving me these recipes. Hope to teach. My 17 yr grand daughter how to make these also. God bless you from grandma Katie in Oregon
You are AWESOME Brittany
Thank you so much, I will definitely be trying your recipe!
I'm newish to the wfpb way and I'm loving your video! My brain went into hyper drive with all the flavor combinations I could make with this recipe. Thank you!!
This is awesome. Just a note; look for a voice coach or phnoaudiologist, to keep your voice cords healthy.
Making this right now, using mostly farro (about 3/4 cup, all I had) and adding rice to make 1 1/4 cups. Hoping it will become a pizza crust, we’ll see. At the very least I’ll have some yummy crackers. I’ve done this with red lentils before, but I’m curious to see how other grains work out. Edited to add... I love this recipe! My crust was in the oven a bit too long for pizza crust, mainly because the edges were a bit thinner and would get too hard if I added topping and baked another 10 minutes. So, I decided to cut the edges off of part of the crust to make a mini pizza, and use the rest for crackers. I accidentally put the pizza sauce on the wrong piece (the one which hadn’t had the edges cut off). Yikes. So, I scraped off most of the sauce and stuck that piece back in the oven for the sauce to bake into the crackers. Happy accident, now I have pizza-flavored crackers. The mini pizza is baking now. I took the edge off my hunger by eating a bunch of the crackers while I’m waiting. Sooo good!
I do this and add my pulp from my juicer to the mixture for extra fibre
LOVE that you give great ideas for your recipes
I started with a brown rice version in my Ninja blender. Did not work at all. (Dreaming of a Vitamix..one day) It just cannot handle breaking down the rice. I moved it to my Nutrabullet with the grinder blade and a million times better. Then I did an amaranth version- Nutrabullet, too.. The Ninja is dead to me for this recipe. The brown rice was made into crackers and the amaranth a pizza crust! A lunchtime win! My husband and 3 yr old loved it! Can't wait to try all sorts of combos.
I just came back to this and have since gotten a Vitamix!!!! Totally forgot my comment. Excited to try again!
Love that your recipes are easy and you explain as you go AND give AWESOME INFORMATION thank you so much
So glad I came across this video. Can't wait to try these! I also subscribed so I can't wait to surf all the videos.
This may be the total game-changer for us! Thanks!
Exciting!!
Might give it a go with polenta (corn meal). Great video!
Thank you so much for sharing this recipe. Made 2 batches today - One with brown rice and one with tri coloured quinoa. Both topped with everything bagel seasoning and nooch. SO good and all 4 Vegan kiddos loved them. Fast, easy, inexpensive and tasty :)
I decided to try a sweet cracker. I blended 1/2 cup unsweetened apple sauce, 2 dates, a good sprinkle of cinnamon a cup of oats and about 3/4 cup of water. Spread it on a silicon mat on a cookie sheet then sprinkled with more cinnamon. After I find out how these turn out (cooking now); I might try a savory cracker and blend an onion with water as a wetting factor. Maybe chickpea flour and everything hemp seed as a topping. I'm already having fun with it. Thanks for getting the ideas flowing :)
Thank you for the recipe! I just made these with quinoa - omg, so good! I added some thyme, onion powder, cumin and sesame seeds. They're delicious!
I love your recipes!!!
your videos are a delight to watch
i just made these with water and regular quinoa with bagel seasoning and YAY!
Why have I never thought of this? Love these!
This is great! I was looking for a savory way to get Tartary Buckwheat in my diet without oil or animal. It’s a pretty bitter plant but I’ve hidden the bitterness nicely using other seasonings and this simple recipe will mean that I’ll actually use the flour. Thank you for this!!!
Such a versatile recipe! I used farro and topped my crackers with no-salt everything spice and they came out so tasty!!
You need to get an off set knife. It makes it so easy to spread anything. Love your channel. Thanks for you time and recipes.
LOL. I made the same thing for Passover the last two years instead of GF matzah because none of the commercial brands are vegan. I made the quinoa crackers. It works great, but I baked them for a long time and they were still a bit soft. I had to toast them to get crunchy flat bread, but they were a perfect "bread" for any topping. Thanks for all your amazing recipes!
Ohhh when you said pizza crust -have you done that with one of these? How easy is this with all the variety. Thanks so much for sharing.
Absolutely love your videos!
Thank you Nini, right back at you!!
GREAT VIDEO! :) Dawn @ Rich & Dawn in MN :)
Fantastic video! Another added ingredient… I make almond milk and use the almond pulp to your cracker mix. Great video.
I am going to try to use up all the barley I have to see if it will work! You are a genius! God bless you.
Panda Princess did the barley work for the crackers? I have a lot of barley I need to use up. Thanks
So, dry quinoa does not work in food processor or magic bullet. In the food processor the grain didn't break up even dry the grain was too small and went around the blades. In the magic bullet, even after adding more water the motor locked up and stopped. I ended up mixing oats with the quinoa doubling the recipe and I added water to make like pancake batter. I still don't think the quinoa broke up. I think I made crackers loaded with fiber. Next time I will soak the quinoa to make the grain softer. Love this channel, thank you for posting!
OMG.. Thank you for sharing this. I have been trying to find something crunchy and healthy that I can make. As I am watching, I am making Tricolor Quinoa crackers with a little tamari, some nutritional yeast, oregano, onion and garlic powders. The mix taste so good, I can't wait to eat the crackers.
Gwendolyn Robertson I’m always looking for something crunchy like a chip or a cracker. How did these turn out for you?
I have done something similar but soak the water and grain overnight. For people with poor digestion this is suppose to help.
Thank you so much for this! I am totally making it today and I'm excited it can be a pizza crust too!!! Totally trying that! Thank you Thank you Thank you!
Tried these tonight with quinoa topped with Dr. Greger's Savory Spice Blend. Very good! Have you ever tried adding miso for a salty taste?
That's a nice tripod!
Val Marie here! Thank you! Thank you! Thank you! Can't wait to try with rice!
Wonderful easy recipe - I have my first batch with green lentil in the oven now. I see your quinoa batch - question: do you rinse your quinoa first?
I’m in China and it’s sooo hard finding good crackers for hummus. So excited to try this out!
Thanks for this. They don;t really seem crispy. Just make it thinner to be crispy?
I can’t wait to try these! I think they’d be awesome with old bay seasoning. One question, if you stick to the 1 1/4 cup grain measurement, can you combine grains? Like millet & quinoa? Thank you
Hi what about mold? The water is still in the grain fermenting it? Thank you
incredible
you covered it ALL
I'm on my third batch today! They are so versatile! Love them! Thanks for all your hard work in creating this recipe Brittany!
I would like to try quinoa. Do you cook the grain first?
Can you add your seasoning to the batter before you spread it on the pan.?
Great idea
I can see why you and the Krocks get along. If I had kids and lived in your area I would definitely try to be friends. I don't have anyone in my community who is plant based and around my age. Being plant based in your 20's is tough socially
I made these with millet and then topped with pumpkin seeds and sunflower seeds and spices. They were amazing!
Hey Brit. These look wonderful. I will definitely try them. Thanks so much for another great recipe! 👍🏽😊
Thanks Berta!
You're an inspiration!!!
Thank you!!
Thank you for sharing these! I can easily make these for my kids with allergies!!
Great! Thanks so much!
can you do this with chickpeas or lentils? (you answered my Q about wondering if we could do it with wild rice) love this simple recipe!
Making this recipe was an adventure. I used bulgur and my first mistake was mixing up the measurements for water and grains (trying to go from memory). I corrected my mistake, recalculated the measurement for the grain and added more bulgur. The bulgur didn't break down much and was hard chunks so I let it soak 15 mins, which then turned it into a thick paste type texture. So, I added more water. The bulgur still didn't break down much so it seems nutty. I added everything bagel seasoning. I had to bake 50 minutes but it turned out more like a thin flatbread with slightly crunchy spots that were thinner. It makes for an interesting snack.
Thank you so much for sharing this. All your recipes are fantastic and so easy to make and best of all super healthy. :)
Thanks June!!
Very helpful to get in whole grains 👍🏻
OMG! Just came across these crackers, game changer! Thanks for sharing this great recipes! I’m sold, new subscriber here!
Great recipes! Thanks.
You are the best at health good yummy food & treats I’m going to love those crackers thank You 😊 💕
Looks yummy. I have done this with red lentils before and others with quinoa . Thanks for the reminder. I was for some reason worried the camera would fall after you said it was held on the tubs 😮. Lol 😝 Thanks Brittany. Ps- would rice work?
Yup would work with rice! :)
Awesome! I was looking for a pizza crust and I have a big bag of oat groats (that I don't use because I like the old fashioned ones for overnight oats) amazing, thank you ❤
So happy to help :)
so freaking cool! I could make these right now
Just found your channel and subscribed. Can't wait to try these crackers. Thank You.
Thank you Brittany!!
these were delicious