Liberating Cracker

You’ll never have to buy industrialized salty crackers again in your life. This is a LIBERATING cracker, you are FREE!

 

 

As a matter of fact, if you follow the recipes in Giovana’s Natural Kitchen, you will be keeping a considerate distance from the convenience food isle in the market.

 

 

For kid’s snacks, when your friends come over, to nibble alongside a beer, to side with dips in a party, class breaks or as company in a picnic, this cracker will be your pal at anytime – and it is super easy to make!

 

Ingredients:

  • 1 cup chickpea flour

  • 1 big tbsp. onion powder

  • 1 big tbsp. garlic powder

  • 2 big tbsp. dried marjoram

  • ½ cup nutritional yeast (optional, but it makes sooo good!)

  • 1 tsp. salt, pepper to taste

  • 1 tbsp. olive oil

  • 3 to 5 tbsp. water

  • 2 sheets parchment paper

  • A rolling pin, or a glass bottle

  • A pizza cutter, or a butter knife

Tip: You can change the cracker flavor by switching marjoram and yeast for other things, like smoked paprika, or turmeric and black pepper, or a tbsp. of tomato puree, or by adding sesame to the mix…
 

How do you do?

  1. Turn your oven on at 180°C.

  2. In a bowl mix in well the dry ingredients and then add the olive oil and water.

  3. Wash these hands (also between the fingers) and knead the mix until uniform and smooth. The on point texture is when it won’t stick in your hands but is not too dry and cracking. Add 1 or 2 spoons of water if you feel is needed, but not too much above that, you don’t want a mushy dough.

  4. Put the parchment paper in a counter or kitchen table, place the dough over and cover it with the second parchment paper sheet.

  5. You know that old vodka bottle you have? Roll it over the paper to spread the dough and make it super thin. The thinner the crunchier.

  6. Remove the top paper and use the pizza cutter to shape your crackers into squares, circles, triangles or anything in between.

  7. Place the whole paper in a baking tray (hold it by the corners) and let it bake for 20 minutes, or until the edges are golden.

  8. Let it cool while you call your family to tell them that you know how to bake crackers now.

Addendum: I’ve tried the dough with other flours, chickpeas flour had the best results. But if you really need an alternative, try mixing a fine corn flour with oatmeal flour and 4 tbsp aquafaba or 2 flax eggs (2 tbsp of chia seeds or flax flour + 6 tbsp of water whisked together, let sit for 10 min). In this case, be more careful with the water you’ll put in the dough.

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O conteúdo que você encontra aqui é para fins informativos. Eu não trato, diagnostico ou curo qualquer condição. Eu não pretendo substituir o seu médico, nutricionista ou qualquer outro profissional de saúde. Não confunda nada que você ler ou aprender aqui com orientação médica. Consulte um profissional de saúde antes de fazer mudanças significativas na sua dieta ou estilo de vida. Lembre-se: você é responsável pela sua saúde e bem-estar.