THE BATS HAVE GONE CRACKERS

This is one of those recipes that you see and have to make right away. It's not a save and make later. It's a print and make right now. Well at least for me. I saw it on the Food and Spice blog. It's a keeper alright! They were crispy and tastey. You can find chickpea flour at Indian Markets, Italian Markets and health food stores.

When I was setting up this shot I was thinking about how I have this degree that I really never use. Or at least I thought I didn't use it. I dont talk much about it because I am kind of embarassed that I have this degree. Embarassed not because of the subject but rather because, I, who barely styles her hair these days and has no fashionable clothing, have a Fashion Buying and Merchandising Degree. Yeah, I am a Social Worker but Fashion is what I wanted to do first. I wanted to be a buyer or a designer. I love art and love clothing. But you know you have to be the BEST of the BEST to make it at either one of those. I'm not dumb but I am certainly not a rocket scientist either. I call myself Jack of all Trades, Master of None.

I was really good at the set ups we had to do for our Merchandising class. I set them up for these shots but they certainly are not perfect. I don't expect perfection with this when I have a two year old running around. Of course Cannelle et Vanille and some others have totally mastered balancing a two year old and making exceptional food with exceptional pictures.


Rice and Besan Crackers
Lori's Lipsmacking Goodness Recipe based on Lisa's Kitchen

1 1/2 cups of rice flour
1 cup of chickpea flour (besan)
6 tablespoons of cornmeal
4 heaping tablespoons of finely grated Parmesan cheese
1 teaspoon of baking powder
11/2 teaspoons of sea salt
2 teaspoons of garlic powder
2 teaspoons onion powder
6 tablespoons of sesame seeds
1/3 cup of olive oil
roughly, 1/2 cup of water

Line a baking pan with parchment paper.

In a large bowl, combine the flours, cornmeal, Parmesan cheese, baking powder, salt, spices, and sesame seeds. Add the olive oil to the dry ingredients and stir with a fork until well combined. Now gradually add the water, kneading in between additions. Aim for a dough that is soft but not too sticky. When you have finished adding the water, knead the dough for another minute or so.

Separate the dough into two pieces. Turn one piece out onto a floured board, sprinkle the top with flour and roll out to a 1/4 inch thickness. Using a round cookie cutter roughly 3-4 inches in diameter, cut the dough. Gently transfer the dough to the prepared baking sheet. Gather up the scraps and repeat. Do the same with the other half of the dough.

Bake in a preheated 375 degree oven for 10 - 12 minutes or until golden brown. Cool on a wire rack and store in an airtight container if there are any left.