Cook the rice and quinoa together in a rice cooker or on the stove top until the rice is soft. I use 3cups of water for this as that is the best ration for cooking the brown rice. It takes about 40 minutes in my rice cooker.
Transfer the cooked rice and quinoa to a food processor (whilst hot) along with the tahini and blitz until a thick, sticky dough is formed.
Stir through the chia and linseed
Knead on baking paper to ensure even distribution of the seeds.
Using silicone baking sheets or baking paper, roll out the dough until 3mm thick.
Cut the size crackers you want (I did small crimpled circles).
Place on a lined baking tray and bake at 180 degrees celsius (355F) for 25 minutes or until starting to turn golden at the edges. If they slide around on the tray, they are cooked! If any are thicker than 3mm, pop them back in for a few minutes more, monitoring closely.
Cool on the tray then transfer to an airtight container when completely cool.