Baking chick pea and almond salty crackers. Why ? Because it’s good and :
: Our July 2012 Daring Bakers’ Host was Dana McFarland and she challenged us to make homemade crackers! Dana showed us some techniques for making crackers and encouraged to use our creativity to make each cracker our own by using ingredients we love.
So for this challenge I’ve made :
egg sesame crackers
(online soon), pasta machine technique
Chick peas and almond crackers (making of below)
Crackers in previous posts on this blog :
red lentil 2 flavor crackers
nuka rice bran crackers
red lentil crisp bread
okaki (Japanese rice cracker from mochi)
Making the chick pea crackers :
Chick pea cookies and crackers are usually made from chick pea flour (besan), but I don’t get it easily. I used soaked chick peas. I’ve added a little olive oil, salt, pepper, nutmeg.
The raw dough tasted good, but raw chick peas would give me… gas.
I pressed them like a tortilla and cut out when they were half-cooked.
I bake them and when they are half-hardened, I let them dry in the oven. I colored them in the oven-toaster.
The bits around are not lost. They feed the cook-photographer while writing the blog.
They are delicious nutty and crispy. They didn’t last long.