Gale's Cracker Recipe

Here is a healthy cracker made from a bean flour mixture. The coconut oil (which will not turn rancid) will keep it fresh without preservatives. It will keep in a sealed container for weeks (I had to hide some to test this theory because everyone in our family loves them!) Enjoy!

CRACKERS
In a blender or bowl, mix until smooth. It will resemble a thin pancake batter.

1 1/4 cup soymilk (or other plant milk)
1/4 cup coconut oil
1 teaspoon baking powder
1/4 teaspoon Himalayan salt
1/2 cup bean flour*
1/2 cup tapioca starch
1/2 cup potato starch (not flour)

Place baking paper on 2 cookie sheets (don't miss this step or you will never get them off the pan). Pour half the batter on each sheet and tilt pan to cover the whole surface evenly. Using a salt grinder add salt to taste. Sprinkle with sesame seeds and sunflower seeds (or your favorites - my family loves it with chili flakes lightly sprinkled on them - but it can be hot). Repeat on second sheet. Bake at 325F for                                                      10 minutes.

Remove pan from oven and, with a pizza cutter or knife, score slightly baked batter to form "crackers." Return to oven to finish baking, about 20 minutes.

Keep checking and remove the outer edges as they get done. It will bake from the outer edges to the center.

This cracker is gluten free, preservative free, MSG free. Because it is made from literally ground up beans, it is also filled with fiber. It is well worth the effort! Mate this cracker with cashew 'cheese' sauce  (http://gale4health.blogspot.com/2014/11/cashew-cheese.html)
or fresh pesto (http://gale4health.blogspot.com/2018/08/basil-pesto.html) and you have a 'good for you' snack.

*chickpea flour (also known as Besan Bean flour) is the most readily available type of bean flour. Fava bean flour also works well.  I mix the 3 flours together and keep it in a bin marked "Bean Flour Mix" so I have it handy to make these crackers.