For the first time ever last week, I was out with food poisoning! I always knew it was an unpleasant experience from the looks of others, but I never knew it would be this taxing on me, mentally and physically. I unfortunately had to spend a short while in the hospital, and they deemed the illness to be food poisoning coupled with a bacterial infection and from these, fever. What was weird is that I felt ill Wednesday, recovered with a small headache on Thursday, and when Friday rolled around, I could not even get myself to open my eyes! It took a 360 real quick and I had to head to the hospital because of it. We had no clue what had caused my illness, and at this point I really don’t have the urge to try and figure that out, I am just glad that I am passed that terrible, terrible, did I say TERRIBLE experience.
The first thing I do right when I was well the following Monday? Get into the damn kitchen again and make myself some food that’s what! I wanted something sweet, something crunchy, and something chocolatey, so I figured I’ll have everything I had felt deprived of all in one. I had envisioned this recipe prior to this day, and a discussion with my mom aboutchickpea flour resurfaced it in my mind. She wants to make vegan tortag talong (a filipino dish) and chickpea flour is going to be a test for us the next time we make it, hopefully coming soon?With these crackers, you have to be careful about making them too thick. If you do, they will come out rock hard! Try to roll them out as thin as you can and try to preserve this thickness as best you can when transferring them. It is a challenge scooping them up after you roll them out and cut them, but you can also always reflatten them when on the baking sheet.
Preheat the oven to 350°F. Line a baking sheet with a silicon baking mat or parchment paper.
Combine the flour, cacao powder, baking powder, red pepper flakes and cinnamon in a medium bowl and stir until uniform.
Combine all liquids and slowly add while stirring, until it forms a pliable dough. Knead until smooth and firm*.
Roll into a ball, cover in plastic wrap, and rest for 10 minutes.
Dust a clean surface or cutting board with flour, half the dough, flatten a bit in your hands, then roll it out until it is 1/8″ thick. You don’t want them thick or they will be hard.
Cut into 1-inch squares, and arrange on the prepared baking sheet. Prick the tops of the squares with a fork*. Repeat with remaining dough.
Bake for 15 – 20 minutes, or until crispy. Cool on the sheet so that they will crisp.
*Add more flour or more water as needed *This will prevent them from blistering and bubbling up as they bake. *With these crackers, you have to be careful about making them too thick. If you do, they will come out rock hard! Try to roll them out as thin as you can and try to preserve this thickness as best you can when transferring them. It is a challenge scooping them up after you roll them out and cut them, but you can also always reflatten them when on the baking sheet. *Store in an airtight container up to a week.
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