Cilantro Chickpea Crackers & Easy Tomato Chutney GF

Sorry it has been so long since my last post.  Life is going 1,000,000 miles an hour with lots of change in the air.  New school, new home and new work- all in less than 1 months time.  So needless to say I have not stopped cooking but it’s having the time to post them.  In addition, my computer is on the brink and I think it has officially died.  Oh how timing is everything.

The gluten free saga continues on but today with great success in my first cracker recipe.  I have been trying to come up with convienent “carb” type snacks so I can easily grab something before I head to a long day of school. {which starts in only two weeks!}

Yesterday I woke up fairly early, around 6:30 and before I knew it I had found a cracker recipe that I thought I would attempt.  I have always thought it looked like such a lengthy process and been turned off by the idea.  But I have a lot of cilantro to use up and I hate spending $4 or more dollars on a small bag of gluten free chips that I would prefer not contain tons of soy products. {I have noticed that I have a bad reaction to soy and I am avoiding it}

So here are my lovely chickpea crackers

Usually I do not like the taste of chickpea flour in baked goods but for some reason it really worked here.  Perhaps it is the Indian spices that covered it up, although they still had a “neutral” flavor.  The only part I will advise you about is “kneading” and “rolling”. Flour your hands, the batter issuper sticky.  But don’t worry that problem is easily fixed with some sorghum flour lightly coating your hands and the rolling mat.

You can find the original recipe here.  The only thing I did not use is the methi powder.  It has a bitter taste and I don’t care for it so I just omitted it.  I also under cooked them slightly so they are a bit softer instead of super crunchy.  I really loved the result.

I also made an AMAZING tomato chutney- seriously I don’t think I can not have this is my fridge, I plan to make a huge batch after trying it out yesterday.  It is crazy good.

I used 5 vine ripened tomatoes and omitted the cornstarch.  Check out the recipe here

This was so good I wanted to eat it with a spoon.  At 7 in the morning.  Is there something wrong with that? ;)

This would be very convienent for a quick to prepare appetizers or snack for last minute guest.  Plus it is very budget friendly.

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2 thoughts on “Cilantro Chickpea Crackers & Easy Tomato Chutney GF

  1. TastefullyJulie May 28, 2012 at 11:15 pm Reply

    Yum, you had me at cilantro. I have some in my garden. I’ll have to bookmark this for once it gets bigger!

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