Sunday, October 25, 2009
I based this recipe on the quackers crackers recipe from Have Cake Will Travel that I've made before. I wanted to try it with besan and also wanted to see about making them gluten-free and more protein-packed. We had crackers with vegan cheese and wax beans for dinner tonight.
2 cups besan (chickpea flour) (got a large bag at Desi Bazaar in MD last week)
2/3 cup nutritional yeast
1/4 tsp black pepper (should have used more)
2 tsp sea salt
1/2 cup (1 stick) Earth Balance
1/2 cup + 1 T soy milk
What To Do
Help J measure and combine besan, nutritional yeast (sprinkles!), pepper, and salt in large bowl. Let J mix and get besan on table. Clean up.
Let J add the Earth Balance stick, then cut it into the besan mixture with a pastry cutter. J tried to help with the cutting-in too, but it didn't work so well...I ended up finishing it up. It's ready for the next ingredient when it looks like coarse meal.
Then, add the soy milk and combine until dough forms. We started off mixing it with a wooden spoon and quickly turned to my hands instead.
Preheat oven to 350°F.
Split dough into two pieces. Roll out the first piece of dough on a parchment paper. I made this one pretty thin as I wanted crunchy crackers. I cut everything with my pastry slider thing into square and rombuses/rombi?, then transferred them all to a cookie sheet and baked for 18 minutes. J helped me spread them all out and added her finger prints. :P Roll out the second piece of dough while the first set of crackers is baking. The second I made thicker, and J helped me roll it out and cut. This set had lots of J fingerprints in it. We also made five large oval/circle-shaped crackers. I baked this set for 15 minutes. I also added some extra pepper on top of 1/3 of the crackers when they were baking (after eating the toasty first set and thinking, man these need more pepper!).