Savoury Besan Crackers

Greetings,

Giving up wheat flour in the form of crackers and bread or wraps is hard! But I am determined to go gluten free this year and have therefore pulled back out my old besan flour recipes and have given them another go, revamping my crackers and wraps (the wrap recipe to come when next I make, so that I can take some pictures).

These crackers are perfect with the block cashew cheeze, or the walnut paste and with salad.

Ingredients

1 cup besan flour  (you can also blend different gluten free flours to make up a cup, but be mindful that millet flour has a bitter taste.)
1 tsp baking powder
1/2 tsp pink salt
1 tsp olive or coconut oil
3 tbs water (4 if necessary)
1 tsp chia and 1 tsp flax seeds
you can also add chili, basil or rosemary flakes to switch it up2 s
2 sheets of parchment/wax paper
a flat baking tray or pizza pan
butter knife or pizza roller
rolling pin

Method:

1. Mix the dry ingredients in a large bowl.

2. Add the oil and slowly add the water until a very thick dough forms. Knead the dough until it is soft and smooth. Sprinkle more flour into the bowl and coat the ball.

3. Tear out two sheets of wax paper. Make them long enough to cover your baking tray as the crackers will be lifted and placed onto the baking tray with the wax paper.

4. Sprinkle flour onto the bottom wax paper and then place the ball of dough, flatten the ball and coat with flour. Place the top sheet of wax paper and using rolling pin, flatten the dough.
This part will take a while, as you try to make the dough as flat and even as possible, about 1/8 thickness. I usually remove the top wax sheet after a while, sprinkle more flour on top and then roll again without the wax until it is as flat as possible.

5. Using a pizza cutter or bread knife or dinner knife slice the dough into the cracker shapes you wish. Be sure not to cut the wax paper underneath too!

6. Lift the wax paper onto the baking sheet. Place in the oven, top rack. The oven should be at 150-200 C. You don't want it to be too hot or they will burn quickly.

Bake for 10-15 minutes until the crackers are golden brown around the edges. Remove from the oven and allow to cool considerably.

7. Pull the crackers from the wax paper carefully.

8. Store in an airtight container or mason jar for proper freshness, when FULLY COOL. I keep mine on the counter top and they last about 5-6 days. You can toast lightly if they feel a little soft.

I hope you like this one. It's a Womb or period or fibroid -friendly meal as well because it lacks wheat.
Please leave a comment or review below when you try this! Let me know how you put your own spin on it! Tag me on Instagram so I can see your yummy crackers @italpeople.

Love
Ila