Our new favorite thing to make is homemade crackers. This recipe calls for chickpea flour, so if you don’t have a bag in your cupboard, go get one…and let it sit there for several months before you try this recipe. It’ll make making your own crackers that much more of an accomplishment, because you’ll have FINALLY used that bag of otherwise useless flour.
Below is the recipe (with my tweaks added) and pictures!
Preheat oven to 375 degrees.
1 cup chickpea flour
1 cup ap flour
1 tsp salt
1/2-1 tsp garlic powder (my girls love garlic powder?) and/or 2-4 tbsp finely chopped fresh herbs (thyme, sage, rosemary)
1/4 cup or more sesame seeds (we added sunflower and chia seeds, and we did one with no seeds too)
2 tablespoons oil – sesame or olive (this measurement is forgiving, I estimated each time)
1/2 cup water
Combine dry ingredients, add wet ingredients and knead until uniform. If it seems dry, add a little more water, if it seems wet, add a little more flour.
Form into disc and roll out as thin as possible.
Using a knife, pizza cutter, or cookie cutters, cut out shapes as desired and transfer to baking sheet. You can poke holes with a fork to prevent puffing, but we prefer them puffed. You can also bake as a big sheet of dough, and break apart after baking.
Bake for 15-18 minutes until golden brown on edges, watch carefully! Serve with fancy cheeses, or homemade butter.
Homemade Butter: (My mom used to do this and it’s a genius way to keep kids occupied).
Put a pint of heavy cream in a jar with lid, make the kids shake it until the buttermilk separates from the milk solids.
If you plan on eating the butter right away, go for it. If you want to save it in the fridge, take the butter ball out of the jar and knead it over the sink until all the buttermilk is out of it, so it doesn’t sour.
Charlotte’s batch:Ida’s batch, before going into the oven:Ida’s batch after crisped:Mae’s batch:
My batch: (scored with a pizza cutter before baking)