equipment needed:
2 silicone baking mats or 2 pieces of parchment
2 baking sheets
rolling pin
mixing bowl
fork
mixing spoon
measuring cups
measuring spoons
oven
ingredients:
a)
1 1/2 cups chickpea flour
1/2 tapioca starch
b)
1/2 tsp sea salt
1 tsp baking soda
1/2 tsp xanthan gum powder
1 tbsp chili powder
1 tbsp mesquite
2 tbsp coconut sugar
c)
1/2 cup coconut oil
d)
1/2 cup water
2 tbsp apple cider vinegar
e)
2 tbsp coconut flour if needed
f)
sprinkle salt on top and bake
directions:
1. mix the dry ingredients together very well (a and b)
2. use a fork to mix in the coconut oil (c)
3. pour in the water and apple cider vinegar and mix well (d)
4. add coconut flour if too sticky (e)
5. roll out on 2 silicone mats using a piece of parchment to keep the rolling pin from sticking
6. using a butter knife, score it into squares, and sprinkle with sea salt
7. bake at 345 for 20 minutes
8. dehydrate further in the oven on 170 for a few hours for very crisp crunchy little crackers
9. store in an airtight container when fully cool
1/2 cup coconut oil
d)
1/2 cup water
2 tbsp apple cider vinegar
e)
2 tbsp coconut flour if needed
f)
sprinkle salt on top and bake
directions:
1. mix the dry ingredients together very well (a and b)
2. use a fork to mix in the coconut oil (c)
3. pour in the water and apple cider vinegar and mix well (d)
4. add coconut flour if too sticky (e)
5. roll out on 2 silicone mats using a piece of parchment to keep the rolling pin from sticking
6. using a butter knife, score it into squares, and sprinkle with sea salt
7. bake at 345 for 20 minutes
8. dehydrate further in the oven on 170 for a few hours for very crisp crunchy little crackers
9. store in an airtight container when fully cool
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