Guest guest Posted November 15, 2002 Report Share Posted November 15, 2002 I made a large batch of these crackers this afternoon. They turned out really nicely, but I made a few changes that I think made them taste better. I added: salt and some Florida Crystals (vegan) sugar. I used millet flour, rice flour, garbanzo flour, and garfava flour. When raw the dough was abit bitter, but the salt and sugar helped. After baking the bitterness from the grains left. . .and my family recommends that they be baked until crispy instead of soft in the center. They say it tastes better this way. Instead of making bread sticks I rolled the dough and used a pizza cutter to make diamond shaped crackers. I think I rolled them to about 1/4 " thick (instead of the 3/4 " the recipe recommends). Everyone loved them. . .even those who can eat wheat crackers. Just thought I'd share. . . LaDonna - > Bread Sticks > Source: Cooking with Natural Foods II/Black Hills Health and Educ. Center > > 1/2 cup coconut > 1/2 cup ground nuts > 2 cups flour (garbanzo, quinoa, rice, etc. --- one type or a blend of > several) > 3/4 cup water > > In blender, blend nuts smooth in the water. Mix well with the flours. Roll > by hand into sticks 5 " or 6 " long, or roll dough out 3/4 " thick as for > cookies and cut into 3/4 " strips 5 " or 6 " long. Place on baking sheet to > bake at about 325 degrees for 40 minutes, more or less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2002 Report Share Posted November 15, 2002 This recipe below looks really good! No oil, sugar, or unnatural ingrediants. Question though: What makes the bread sticks rise???? Also, do you put the coconut in the blender with the nuts?? Have you tried this recipe? If so how did it turn out??? Thanks!!! Bread Sticks Source: Cooking with Natural Foods II/Black Hills Health and Educ. Center 1/2 cup coconut 1/2 cup ground nuts 2 cups flour (garbanzo, quinoa, rice, etc. --- one type or a blend of several) 3/4 cup water In blender, blend nuts smooth in the water. Mix well with the flours. Roll by hand into sticks 5 " or 6 " long, or roll dough out 3/4 " thick as for cookies and cut into 3/4 " strips 5 " or 6 " long. Place on baking sheet to bake at about 325 degrees for 40 minutes, more or less. http://www.Christian-Vegan-Cooking http://www. http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving http://www.AllNaturalSweetenerRecipes Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2002 Report Share Posted November 16, 2002 Hi Shelly, Yes, I've tried this recipe and it is delicious! These make crackers or thin breadsticks, and they are an unleavened cracker, so they really don't rise. But, they aren't hard and crunchy, but a nice tender-crisp cracker with a great taste. I used a natural coconut and didn't add them with the nuts. . .instead I mixed them in afterwards (with the dry ingredients). I added some sea salt and some vegan sugar. . .I think it helped to create abit more flavor (and take some of the bitterness away. . .I used millet flour, white rice flour, and garbanzo flour). LaDonna - RE: Bread Sticks > This recipe below looks really good! No oil, sugar, or unnatural > ingrediants. Question though: What makes the bread sticks rise???? Also, do > you put the coconut in the blender with the nuts?? Have you tried this > recipe? If so how did it turn out??? > > Thanks!!! > > > > Bread Sticks > Source: Cooking with Natural Foods II/Black Hills Health and Educ. Center > > 1/2 cup coconut > 1/2 cup ground nuts > 2 cups flour (garbanzo, quinoa, rice, etc. --- one type or a blend of > several) > 3/4 cup water > > In blender, blend nuts smooth in the water. Mix well with the flours. Roll > by hand into sticks 5 " or 6 " long, or roll dough out 3/4 " thick as for > cookies and cut into 3/4 " strips 5 " or 6 " long. Place on baking sheet to > bake at about 325 degrees for 40 minutes, more or less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2002 Report Share Posted November 16, 2002 Hi LaDonna, Thanks for your response. One more question: where do I get " Cooking With Natural Foods II " . I like the recipes you have sent from it and would like to get a copy. Thanks again! Shelly Tea Cozy [teacups] Friday, November 15, 2002 11:31 PM Re: Bread Sticks Hi Shelly, Yes, I've tried this recipe and it is delicious! These make crackers or thin breadsticks, and they are an unleavened cracker, so they really don't rise. But, they aren't hard and crunchy, but a nice tender-crisp cracker with a great taste. I used a natural coconut and didn't add them with the nuts. . .instead I mixed them in afterwards (with the dry ingredients). I added some sea salt and some vegan sugar. . .I think it helped to create abit more flavor (and take some of the bitterness away. . .I used millet flour, white rice flour, and garbanzo flour). LaDonna Quote Link to comment Share on other sites More sharing options...
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