Garbanzo Bean (chick-pea) Crackers Recipe
Yield: 65 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 cup: All-purpose flour,
1/2 cup: Garbanzo bean, chick-pea
Flour,
1/4 tsp: Salt,
1 tbsp: Sugar,
1/3 cup: Vegetable shortening,
1/2 cup: Water,
2 tbsp: Oil for glazing the tops,
1 tsp: Salt for the tops,
Directions:
"Dont pass over these crackers because they sound unusual. You will
be surprised at how delicious they are. Like garbanzo beans
themselves, these innovative crackers are a healthful, tasty addition
to a fresh green salad. 325~F. 20 to 25 minutes Preheat oven to
325~F.
Combine the flours, salt, and sugar in the food processor or in a
large bowl. Cut in the shortening until the mixture is the
consistency of coarse meal. Blend in the water to form a dough that
will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured
surface or pastry cloth, roll thin, no more than 1/8 inch thick.
Using a rolling pin, spatula, or your hands, lift the rolled dough
onto a large, ungreased baking sheet. With a sharp knife, score into
2-inch squares without cutting all the way through the dough. Prick
each square 2 or 3 times with the tines of a fork.
Bake for 10 minutes. Glaze with the oil and lightly salt the tops.
Bake for 5 to 10 minutes more, or until golden brown. Cool on a wire
rack. Break into individual crackers when cool. Yield: 60-65.
VARIATIONS: Any bean flour can be used. Purchase it at specialty or
health food stores. Lima bean and black-eyed pea flours work well.
Source from luhu.jp
be surprised at how delicious they are. Like garbanzo beans
themselves, these innovative crackers are a healthful, tasty addition
to a fresh green salad. 325~F. 20 to 25 minutes Preheat oven to
325~F.
Combine the flours, salt, and sugar in the food processor or in a
large bowl. Cut in the shortening until the mixture is the
consistency of coarse meal. Blend in the water to form a dough that
will hold together in a cohesive ball.
Divide the dough into 2 equal portions for rolling. On a floured
surface or pastry cloth, roll thin, no more than 1/8 inch thick.
Using a rolling pin, spatula, or your hands, lift the rolled dough
onto a large, ungreased baking sheet. With a sharp knife, score into
2-inch squares without cutting all the way through the dough. Prick
each square 2 or 3 times with the tines of a fork.
Bake for 10 minutes. Glaze with the oil and lightly salt the tops.
Bake for 5 to 10 minutes more, or until golden brown. Cool on a wire
rack. Break into individual crackers when cool. Yield: 60-65.
VARIATIONS: Any bean flour can be used. Purchase it at specialty or
health food stores. Lima bean and black-eyed pea flours work well.
Source from luhu.jp
Tags
Crackers