Chickpea Crakers Low Carb And Gluten Free Recipes

KETO NORWEGIAN CRISPBREAD RECIPE

Steps:

• Preheat oven to 325° F.
• In a bowl mix all of the ingredients to make a dough.
• Line a cookie sheet with parchment paper and place the dough on top.
• Spray a piece of wax paper and lay over the dough. Using a rolling pin, roll the dough out until it's about 1/4 inch thick. This dough will not rise. Try to shape the dough into a rectangular shape.
• Score the dough using a knife or pizza cutter but make sure not to cut all the way through. Place in the oven and bake until brown but not burnt, about 40 minutes. (note cooking times may vary so please check it frequently.)
• Let cool before breaking apart. If the outside crackers brown quicker than the middle, you can break them off and place it back into the oven to bake the rest.
• NOTE: If you don't have the Everything Bagel Spice you can make your own. Just mixed equal parts sea salt, dried minced onion, dried minced garlic, sesame seeds and poppy seeds. Mix together and then use 2 tablespoons of this mix in the dough.

CHICKPEA CRAKERS -- LOW CARB AND GLUTEN FREE

Steps:

• Preheat oven to 325.
• Shake as much water you can from the garbanzos and let them blot with a towel. Pulse in a food processor. Add rest of ingredients through black pepper and blend well. Add oil, and the dough should come together into a ball. If not, add a little more until it does.
• Cover with saran wrap for ease and roll out thinly on to 2 silpat mats or parchment paper (not as thin as you possibly can, but close). Use a pizza cutter to cut the crackers into sizes of your choice, and sprinkle with seasoning and salt. For prettier crackers, prick with a fork. Bake in preheated oven until slightly browning (around 30-40 min), watch them after 20 min or so.
• You do have to turn the sheets periodically, and rotate the crackers when you're able for the best results. The outside crackers brown much quicker.

CHICKPEA CURRY(GLUTEN FREE)

Steps:

• Soak chickpeas overnight,(then drain).
• place chickpeas in pressure cooker or ordinary pot and just, cover the chickpeas with water.
• add half chopped onions,cardamoms,cloves,bay leaves,peppercorns,cumin seeds and salt and bring to a boil.(pressure cooker cook 20 minutes or ordinary pot 1 hour).
• in a separate pot fry the other half of onions in oil till brown then add the garlic and ginger and saute for 10 minutes.
• add the turmeric,garam masala,coriander powder ,pepper and mango powder and stir well.
• after 2 minutes add tomatoes and saute for 5 minutes.
• add the pot of chickpeas (and the water) stir and cook till tender
• add salt to taste.