Spicy Besan +Fenugreek Crackers for #Breadbakers

This month on #Breadbakers, we have Stacy hosting a wonderful theme close to my heart - Gluten Free Baking. At home, we have been making subtle but significant changes to our everyday diet and try alternatives to usual flatbreads / baking we do with Whole-wheat and / or dairy products.

One of the (successful) bakes were these spicy and flavourful Besan cookies (gram flour / garbanzo flour crackers), and as we are a savoury-bake-loving family, these vanished in a jiffy. Bookmarked from Suma's recipe, I made a couple of changes for the kids and we are sure to make and savour these often. Besan is not only protein-rich, but is a great alternative as a GF flour for baking (yes, it takes a little getting used to) or even to make pancakes (a.k.a Cheelas)

Other GF dishes (and mostly vegan too) that you like on this blog:

Baked Idli Fry | Gluten Free and Vegan Snacks

Vegan shammi Kebabs (GF too!)

and many, many more - just hit the GF button here

This recipe is not only GF, but also vegan - so, its a win-win for all those who are looking for healthy non-dairy and not so butter-heavy cookies. Thank you, Stacy for a wonderful theme, and we are sure to try these again with a different mix of spices.

The only changes I made were to bake them as thin cookies, rather than the thicker "cookie" type that the original recipe had.

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Prep time - 15 mins, Resting time - 10-15 mins, Baking time : 12~15 mins / batch

Ingredients:

• Besan / Chickpea flour / Garbanzo flour - sifted - 1 cup (here 1 cup = 200 ml)
• Peanut / Canola  / sunflower oil - 3 tablespoon (warm)
• Salt - ½ T
• Crushed Fenugreek leaves (kasuri methi) - 1 T
• Red chilli powder / spicy cayenne powder - ½ T (adjust to taste)
• Baking Powder - ½ teaspoon + ⅛ tsp
• Sugar - 1 teaspoon (optional)
• Turmeric  - ½ tsp
• Roasted Sesame seeds - 1 T
• Warm water - to knead

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Method:

1. Mix all the dry ingredients except oil and water. Add warm oil 1 tablespoon at a time and fold into the flour as breadcrumbs (if using butter here, use cold butter and cut into the flour).
2. Add 1 teaspoon warm water at a time, and knead into a soft slightly crumbly dough.
3. Cling wrap and refreigerate for 15-20 mins (optiional but recommended step)
4. Towards the end of 15~20 mins, preheat oven to 160 C / 350F. Line a baking sheet.
5. With slightly greased hands, knead dough for a min.
6. Roll the dough between two parchment / thick plastic sheets to desired thickness.
7. Place gently on the lined baking sheet. Bake until a golden edge appears around the edges
8. The cookies might be slightly soft when taken out. They harden a bit after left around for 10-15 mins on a cooling tray.
9. Store the crackers in an air tight container and enjoy along with your afternoon cuppa.

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#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. Let's check out the #GF bakes this month.

• Coconut Flour Pancakes from A Day in the Life on the Farm
• Gluten Free Cheddar Garlic Biscuits from What Smells So Good?
• Gluten-Free Petite Vanilla Bean Scones from All That's Left Are The Crumbs
• Idli – Steamed Sourdough Rice and Lentil Buns from Sneha's Recipe
• Japanese Rice Crackers from Karen's Kitchen Stories
• Low Carb Garlic Rosemary Bread from Gayathri's Cook Spot
• Pan de Yuca from Mayuri’s Jikoni
• Pão de Queijo - Brazilian Cheese Bread from Food Lust People Love
• Quinoa Chia Multiseed Bread (Vegan ~ Gluten Free ~ Dairy Free) from CookWithRenu
• Spicy Besan and Fenugreek Crackers (GF and Vegan) from Sizzling Tastebuds

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