Such crackers are an excellent option for those who like to “crack” at their pleasure. Tough, crunchy, mouth-watering colors. My crackers will suit any soup!
They can be salted or peppered, you can add paprika, rosemary or curcuma, as I did.
My children also happily eat these crackers, spreading peanut butter on them.
I limited myself to vegan cheese.
Ready? Set? Let’s get cooking.
We will need:
1/4 cup of garbanzo bean flour (1 cup – 250 ml.)
1/4 cup of cornmeal
1/4 cup of rice flour
1 tbsp. of flaxseed meal
1/4 cup of water
1/4 tsp. of baking soda (I use baking powder)
1/4 tsp. of turmeric
1 tsp. of vegetable oil
Salt (to taste)
Preheat the oven to 165C / 325F.
Mix the 3 kinds of flour, baking soda, turmeric seed, salt.
Add the oil and water.
The dough should be suitable for rolling with a rolling pin. Make the crackers. The thinner you make them, the better.
Line the baking sheet with baking paper and distribute the crackers all over its surface.
Bake in the oven for 20 minutes. The crackers should harden. Take them out and cool to serve.