Chick crackers and others

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)

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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.

fast breakfast (via Colorfood Daidokoro Gourmande in Osaka)

Last year…

Instantly ready breakfast 3 red lentil walnut-onion crispbreads, a little butter, shiso leaves yogurt, blueberries (frozen), Ceylon cinnamon warmed up with steaming hot Ceylon tea Cal 402.8 F6.7g C 68.8g P21.2g The crispbreads are home-made. Thanks to lentils, they have more proteins than comercial ones. You can prepare them the morning as that takes 20 minutes in total, but they are better if you let them cool down at least one night. They can b … Read More

via Colorfood Daidokoro Gourmande in Osaka

fast breakfast

Instantly ready breakfast

3 red lentil walnut-onion crispbreads, a little butter, shiso leaves
yogurt, blueberries (frozen), Ceylon cinnamon
warmed up with steaming hot Ceylon tea

Cal 402.8 F6.7g C 68.8g P21.2g

The crispbreads are home-made. Recipe from Garance.
Thanks to lentils, they have more proteins than comercial ones.
You can prepare them the morning as that takes 20 minutes in total, but they are better if you let them cool down at least one night. They can be stocked a while (weeks ? but they don’t last that much here).