CHICKPEA, ALMOND AND PARMESAN CRACKERS

Bag of chickpea flour

I am working on the exhibition which is now sure, the 9th of September it opens in Uppsala, Sweden but I haven’t yet decided on exactly which photos I will use. Will the thread I have decided on work? Or is it only me who will see it? Is there a thread at all? Etc. etc.. On and on it goes but I think it will work out well. The practical details are more or less under control, printer is contacted and I managed to find a willing ‘framer’ the day before she left for her vacations. But there are things that I still have to figure out like how much will I sell for and how big a series. Important issues but not at all easy to find information about, nor figure out on your own. How do you decide on the value of your work when you are not within the framework? Hmmm, I need to think more about this.

I have always found that one should be able to do more that farinate, frittate and fritters with chickpea flour, it has such a nice flavour that really makes it special. I have been thinking about making chickpea crackers for quite awhile now but I needed to try it out, well now I have and this is what I came up with. They are great with almost any topping but to be honest I have to confess that I liked them best nude, then you really get to feel the flavours!

Chickpea, almond and parmesan crackers with melon topping

CHICKPEA, ALMOND AND PARMESAN CRACKERS
25-30 crackers

200 m/ 0,85 cup chickpea flour
100 ml/ 0,43 cup AP (all purpose) flour
100 ml/ 0,43 cup almond flour
100 ml/ 0,43 cup parmesan cheese, grated
1 pinch of salt
4 tblsp (approx.) water
2 tblsp (approx.) extra-virgin olive oil

- Mix the dry ingredients well in a bowl.
- Add water and olive oil and work it quickly into a dough.
- Roll out the dough on a lightly floured surface, make it about 4-5 mm/0,15-0,19 in thick.
- Cut out lozenge shapes or whatever shapes you feel like and put these on a parchment lined baking sheet.
- Bake in a pre-heated oven (175°C/350°F) for about 7 minutes.
- Serve as they are, here I topped mine with some sweet melon and black pepper.

Chickpea, almond and parmesan crackers

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