Inspired Baking

Quick Breadsticks (& Crackers)

1/2 c	flax meal
1/2 c	garbanzo bean flour
1/4 c	gluten
3/4 c	whole wheat flour
1 t	salt
2 t	baking powder
3/4 c	warm water
1/4 c	EVOO
1/8 c	EVOO for brushing
var.	toppings: shredded nori, kosher salt, etc.

Measure all dry ingredients into bowl and stir together.

Heat water in microwave to warm, then add 1/4 c. oil. Pour, all at once, into the dry ingredients.  Allow to rest for a minute.

Meanwhile, preheat oven to 400ºF. Line baking sheets with silicone liners or parchment.

Mix the liquids into the dry ingredients thoroughly, forming a ball. Divide batter ball in two.

On a lightly floured surface, knead, then roll out each half of the batter ball to about 1/16” thickness (thinner batter produces a crispier breadstick/cracker).

Place on cookie sheets, leaving just a little space between them (will not need to leave much space at all). Brush with remaining 1/8 c. oil, and sprinkle liberally with toppings.

Bake for 12-15 minutes, or until the tops take on a light brown color and you can hear the breadsticks/crackers sizzle when you open the oven door.

Place baking sheets on cooling racks, and allow breadsticks/crackers to cool to room temperature before packing into airtight baggies or boxes. Great for snacking on the run.

I was feeling inspired tonight after coming home from Sprouts Farmers' Market.  I wanted to use the garbanzo bean flour I'd bought, and was in the mood for something savory.  These fit the bill, using nori and kosher salt for toppings.