1. Whirl the brown rice, quinoa, water, and tamari* in a food processor until thick and somewhat mushy, about 2 minutes. (Hint: It will blend easier if the rice and quinoa are warm.) Add the sesame seeds, flax seeds and chia seeds, pulse to combine.
2. Use a rubber spatula to scrape around the inside edges of the bowl. Make sure everything is blended properly.
3. Remove the dough to a sheet of wax paper on your counter. Shape into a ball with your hands, then slice into 6 even portions.
4. Preheat the oven to 350°F. Lightly oil a nonstick cookie sheet. Lay down 3 balls of dough, spacing well. (Use a piece of parchment paper underneath if you don't have a nonstick pan.) One at a time, roll thinly (as thinly as possible). Roll the others out the same way.
5. With a sharp knife or pizza cutter, cut each round into 8 triangles. Sprinkle with sea salt, if desired (I like a little), and bake for about 12 minutes until very crispy with golden edges. Repeat with remaining 3 balls of dough.
These crackers are great “keepers.” Place them in an airtight container and they'll stay fresh for a few weeks.