This is from tasty-yummies.com (here). I can't look at these too long without my stomach grumbling. I hope to make this soon in my Experiments in the Kitchen. I will probably cut out some of the spice. It depends on how brave I am feeling. Enjoy!adapted from LA Yoga Magazine, May 2012
makes about 40 crackers
makes about 40 crackers
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| photo by TASTYYUMMIES |
1 cup sifted chickpea flour
1/4 cup nutritional yeast
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/8-1/4 teaspoon red pepper flakes (add as much or as little as you’d like or leave this out, if you don’t want the heat)
1-2 tablespoons fresh chives, roughly chopped
2 teaspoons extra-virgin olive oil
2-4 tablespoons water (you may need more)
1/4 cup nutritional yeast
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1/8-1/4 teaspoon red pepper flakes (add as much or as little as you’d like or leave this out, if you don’t want the heat)
1-2 tablespoons fresh chives, roughly chopped
2 teaspoons extra-virgin olive oil
2-4 tablespoons water (you may need more)
Preheat the oven to 350°F. Lightly oil a baking sheet and set aside.
Combine the flour, nutritional yeast, baking powder, sea salt, red pepper flakes and chives in a medium sized bowl. While stirring, add the olive oil to the flour mixture, then begin adding the water 1 tablespoon at a time until a dough forms that can hold together. Knead the dough several times until smooth and firm, adding more flour or more water, as needed. Shape into a ball, cover with plastic wrap, and let rest for 10 minutes.
Divide the rested dough in half. Place one of the halves on a clean work surface that is dusted with chickpea flour. Flatten the dough a bit with the palm of your hand and sprinkle the top with more chickpea flour. Using a rolling pin that has been dusted with flour, roll out the dough to about 1/4-inch thickness. With a sharp knife, cut the dough into 1-inch squares, or whatever your desired shape, and arrange on the prepared baking sheet.
Repeat with the remaining dough. Before baking, prick the tops of the squares with the tines of a fork to prevent them from blistering and bubbling up as they bake. Bake for 15 – 20 minutes, or until the tops are golden brown. Remove the pan from the oven and let the crackers cool on the sheet. As they cool, they will become crisp. (Test one after it cools. If it isn’t crisp, return the pan to the oven for a few more minutes.) Store in an airtight container up to a week.
do you have any ideas for diy chickpea flour? Just grind up garbanzo beans in vitamix?
ReplyDeleteI saw this tutorial http://putasporkinit.wordpress.com/tips-and-tidbits/how-to-make-chickpea-flour/
Deletebut from the ones I saw, it seems like you need to use dried chickpeas. I wonder if you could do it with wet ones if you use them immediately and slightly reduce the moisture in your recipe.