Whenever I bring or prepare these crackers people are impressed and nothing short of shocked that it is possible to them from scratch (homemade crackers are mystic like buffalo). People forget that you can actually make your own crackers like creating any other dough– bread, cookies, etc (as opposed to out of a box). I like these because they are easy and cheesy. Perhaps the selling point is that you would never know these are gluten-free- they are not that “weird” gluten-free texture/taste that can sometimes happen without the protein gluten in baked goods. So far no one has ever suspected they are gluten free (my little secret until now). The recipe is from my Natural Chef Program at Bauman College. To check out pictures of other delicious dishes that I’ve made at school, check out my public facebook profile here and “like” me.
Reminiscent of cheese-its, these are a healthy, crispy, cheesy cracker. For Thanksgiving, I cut them out in the shape of hearts– they would be perfect for a wedding shower appetizer. The rustic hummus turns out a shade of green from the parsley, looking and tasting very fresh.
- 3/4 cup brown rice flour
- 2 Tbs potato starch
- 2 Tbs tapioca flour
- 1/8 tsp xanthum gum
- 2 cups hard goat cheddar cheese, grated
- 2 Tbs coconut oil
- 1 large egg, at room temperature
- 1 Tbs water
- 3/4 tsp salt
- 1/8 tsp freshly ground pepper
- 1 1/2 cups garbanzo beans, soaked overnight
- 1 3″ strip kombu
- 1/2 cup plus 2 Tbs olive oil
- 3 Tbs tahini
- 2 large lemons, zested and juiced
- 4 large garlic cloves
- 1 cup fresh parsley
- 1 tsp salt, plus more to taste
- 1 Tbs cumin seeds, toasted and ground
- 2 pinches cayenne
- paprika, for garnish
Procedure – Cheese Crackers
- Preheat oven to 300 degrees.
- In a large bowl, combine flours, starch, and xanthum gum, whisking to combine. Add the cheese, stirring to combine.
- Melt the coconut oil over low heat and then cool it enough so that it won’t cook the egg when mixed. Add to a separate bowl.
- Add the egg, water, salt, and pepper to the coconut oil. Mix to combine.
- Combine the wet and dry ingredients in a large bowl and mix well until if forms a solid dough. Cut the dough in half and shape each half into a disk using a sheet of plastic wrap. Allow to rest in the refrigerator for 40 minutes.
- After the dough has rested, get out 2 baking sheets and cut 2 pieces of parchment paper large enough for the baking sheets. Put each ball of dough onto a sheet or parchment and place a piece of plastic wrap on top. Use a rolling pin to roll the dough out very thinly, as thin as you can without breaking it. The dough will break a little around the edges and this is fine. You can use your fingers to press it back together. Once the dough is rolled out, score it with a knife in desired shapes. Transfer each piece of parchment with dough onto a baking sheet. Bake for 25 minutes. The crackers should be golden brown. Allow to cool, then break off into pieces.
- Drain the soaked garbanzo beans and place in a pot with the kombu and enough water to cover the beans by 2 inches. Bring to a boil and simmer for about 1 hour, or until tender. Drain, remove the kombu, and reserve the cooking liquid. Allow the beans to cool to room temperature.
- In a medium bowl, whisk together the tahini and lemon juice until light and fluffy.
- Place the cooled garbanzo beans, the lemon-tahini mixture, and the rest of the ingredients into a food processor and process until smooth. Taste and adjust seasoning in necessary. If more moisture is needed, add a little of the reserved bean liquid. Sprinkle with paprika for garnish.
If you do not have kombu, just cook the beans as normal. For more information on why it is best to soak beans and cook with kombu, check this out. I add extra lemon juice, garlic, cumin, salt, and cayenne to amp up the hummus, but taste and adjust according to your taste.