It is so easy to make up a batch of these- they count as a PROTEIN on FMD and these are vegan (p3 version)! These would be great for phase 3 breakfast if you are tired of eggs, or dip these into hummus for a protein and healthy fat for phase 3 lunch! Have them with a salad in phase 1!
Modifications are available for both phases.
You can easily flavor these crackers with herbs- add a couple tablespoons of finely chopped fresh rosemary to the dough when mixing, or 1 tsp of cayenne, or 2 tsp chili powder, or 1 tsp garlic powder, or any herb!Chickpea Crackers
Phase 1 and Phase 3
Makes 8 standard servings of PROTEIN
2 cups chickpea flour (sifted, if lumpy), plus more for dusting
1/3 cup nutritional yeast flakes
1 1/2 tsp powdered xylitol or stevia equivalent
1/2 tsp fine sea salt
1/4 cup olive, grapeseed or avocado oil for phase 3, 2 beaten egg whites for phase 1
4 T warm water - have extra on hand at the ready
1 T yellow or Dijon mustard, sugar free
Flaky sea salt
Preheat oven to 350F. Set aside a large baking sheet.
In a medium bowl, stir together the chickpea flour, nutritional yeast, sweetener, and salt. Add the oil (or egg whites), mustard and 4 tablespoons water, mixing with your clean hands until blended. The dough will seem dry at first, but keep mixing until completely blended. Add a bit more water, only if needed to combine all the dry ingredients. You want a smooth dough, but not sticky.
Divide dough in half. Shape one half into a a rough rectangle or square and place onto a large piece of parchment paper (about the size of the baking sheet) that has been lightly dusted with chickpea flour. Using a rolling pin, roll dough very thin into about a 12-inch by 8-inch rectangle.
Using a pizza cutter or large knife, cut the rectangle into crackers- you can make small 1" square or larger 2" square, your choice. You can cut whatever shape you want. Brush off any excess flour with a damp pastry brush and sprinkle with flaky salt. Lightly press the salt into the crackers with your fingers. Slide the parchment paper onto the baking sheet.
Bake in the preheated oven for 15 to 20 minutes until light golden brown. Remove from oven and lift parchment (with crackers) onto a cooling rack. Cool completely. Break into pieces.
Repeat with remaining dough.
For ease in portioning- count how many crackers you cut. Divide that number by 8 for under 20lb goal, and by 5 for over 20lb goal. Portion cooled crackers into baggies or airtight containers.
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