This Blue Diamond rice cracker contains safflower oil, a highly inflammatory seed oil that should be avoided. The DIY version eliminates this problematic ingredient while maintaining the same multi-grain nutrition profile using clean organic ingredients and avocado oil for healthy fat content.
Based on: RICE CRACKER SNACKS WITH ALMONDS
· Makes approximately 30 servings
· Serving: 30g (about 13 crackers)
Why This Recipe is Seed Oil Free
Commercial RICE CRACKER SNACKS WITH ALMONDS from BLUE DIAMOND ALMONDS often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original RICE CRACKER SNACKS WITH ALMONDS may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic Brown Rice Flour
360g (about 3 cups) · Bob's Red Mill Organic Brown Rice Flour
Primary base flour that provides structure and the characteristic rice cracker texture
Raw Almonds
180g (about 1.25 cups) · Terrasoul Superfoods Organic Raw Almonds
Provides protein, healthy fats, and the signature almond flavor and crunch
Cooked Brown Rice
120g (about 0.75 cups cooked) · Lundberg Organic Short Grain Brown Rice
Adds texture variety and helps bind the crackers while contributing fiber
Replaces 'natural flavors containing milk' with clean umami flavor
Instructions
Step 1. Preheat your oven to 325°F (165°C). Line two large baking sheets with parchment paper. In a large mixing bowl, combine 360g brown rice flour, 60g potato starch, 45g sorghum flour, 6g salt, and 6g nutritional yeast. Whisk thoroughly for 2-3 minutes to ensure even distribution — grain flours can clump easily and uneven mixing leads to tough spots in the final crackers.
Step 2. Add 30g sesame seeds, 12g black sesame seeds, 24g millet, 18g ground flax seeds, 15g quinoa seeds, and 12g amaranth seeds to the flour mixture. Stir gently to distribute evenly throughout. The seeds should be coated with flour to prevent them from clustering together during baking.
Step 3. Roughly chop 180g almonds into pieces about the size of rice grains — not powder, but small enough to create even distribution. You want some larger pieces for texture contrast. Add chopped almonds and 120g cooked brown rice (cooled to room temperature) to the bowl and mix thoroughly.
Step 4. In a separate small bowl, whisk together 45ml avocado oil with 120ml warm water until well combined. The warm water helps the oil incorporate better. Pour this liquid mixture over the dry ingredients and mix with a large spoon until a cohesive dough forms — it should hold together when squeezed but not be wet or sticky. If too dry, add water 1 tablespoon at a time.
Step 5. Divide the dough into two portions. Place each portion between two sheets of parchment paper and roll to 2-3mm thickness (about the thickness of a coin). The thinner you roll, the crispier the crackers will be, but too thin and they'll break. Remove the top parchment and score the dough into 2.5cm squares using a pizza wheel or knife — this creates the individual crackers.
Step 6. Transfer the parchment with scored dough directly onto your prepared baking sheets. Bake for 18-22 minutes, rotating the pans halfway through, until the edges are golden brown and the crackers sound hollow when tapped. The exact time depends on thickness — thinner crackers bake faster. Remove from oven and let cool completely on the baking sheets before breaking apart along the scored lines.
Step 7. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. For maximum crispness, add a small packet of food-safe silica gel to the storage container. If crackers soften, re-crisp them in a 300°F oven for 3-5 minutes. Serve as a snack or with dips — they pair excellently with hummus, nut butters, or cheese.
Storage
Store in airtight container at room temperature for 2 weeks, or freeze for 3 months. Re-crisp in 300°F oven if needed.
Cost Comparison
Cost per serving (homemade)$0.13
Cost per serving (store-bought)$0.45
Savings71%
Significant upfront investment in organic ingredients, but cost per serving drops dramatically with bulk buying. Most ingredients will make multiple batches, making long-term savings substantial.