Now there is all sorts of vegan milk alternatives. Soy milk is good to have in porridge, etc. but unusable in tea or coffee. Today I tried rice milk for the first time. It is actually nice in taste and works well when added to tea. It surely needs further testing. If I’d only find a way around my yogurt consumption…
Off I go to make some crackers out of my new flour. I added some garlic and and mustard seeds for seasoning, and they turned out amazing. The chickpea flour has an amazing taste supported by a generous hint of garlic and mustard seeds. I had some leftover hummus to dip, and thought it might be a bit to much chickpea in one go: chickpea crackers with chickpea dip? But it turned out a great combination. Any light dip will work well with these crackers: salsa or herbed yogurt (if you are not on a dairy-free diet) will fit the bill.
It is most important to roll out the crackers as thin as possible. If you leave them to thick, they won’t get crunchy, but this is what’s most important with the crackers. Like the name says…..
Preheat oven to 175C/375F. Line baking sheet with parchment paper.
In a bowl, combine chickpea flour, salt, mustard seeds and garlic. Add oil and water and mix until dough is formed. Add more water if dough seems to dry, or more flour if it seems to wet. Form into a disc.
Between two sheets of parchment paper, roll the dough evenly and as thin as possible, to 1/8 inch thickness. With a knife or cookie cutter, cut the dough into desired shapes. Poke each cracker with a fork to prevent puffing. Transfer onto baking sheet. Bake for 15-18 minutes or until edges turn golden.