Even though I told you in my last post everything is changing and I’m working on an ebook with a new way of eating, I wanted to give you this recipe this week. It’s totally perfect for what is coming.

I was walking through my local natural food store last and they had a free sample of a recipe, you know, a recipe that uses different ingredients you can buy at the store.

It was a “quiche” made from garbanzo beans (chickpeas) instead of eggs. It was so delicious that I had to bring the recipe home and try it.

Instead of whole beans , this recipe uses Bob’s Red Mill Garbanzo Bean Flour , which is an amazing ingredient. You can just cook it up like cornmeal mush and eat it like hot cereal for breakfast, but it has a lot more protein. Lots more uses that I will tell you about in future posts.

But, alas, the recipe didn’t turn out at home as it did in the store. The mixture just didn’t cook through.

In an attempt to save this delicious concoction, I mashed it flat on a sheet pan and tried to dry it out in the oven. That was better. but still not quite right. But even so, I left it sitting on top of the stove and Larry and I kept eating it throughout the day because it tasted so good.

What we wanted was to turn it into crackers. So I did just that and it was perfect!’

I’m always looking for crispy things to eat that don’t have a lot of fat or salt or refined ingredients.

These crackers are easy to make and delicious.

NOTE: This recipe contains no salt because I’m not adding salt to my food at the moment. So if you want these cracker to be salty, sprinkle salt on top to suit your taste. I love them even without salt. I’m also thinking that I will try other seasonings on these crackers, such as a yummy organic salt-free taco seasoning I get in the bulk spice section of my local natural food store.

Garden Vegetable Garbanzo Crackers
Serves: 60 - 1 inch crackers
  • 2 tablespoons organic olive oil
  • 1½ cups filtered water
  • 1¼ cups garbanzo bean flour
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons nutritional yeast (look for this in the bulk foods section of your natural food store)
  • 1½ cups finely chopped vegetables (I used broccoli, black kale, red bell pepper and yellow onions)
  • 2 cloves garlic, minced
  • ¼ cup chopped parsley
  1. Preheat the oven to 500 degrees F.
  2. Place a sheet of parchment paper in a half-sheet pan or cookie sheet.
  3. In a medium-size mixing bowl, whisk olive oil and water together, then add and mix in garbanzo flour, pepper, and nutritional yeast. Let mixture stand for 10 minutes.
  4. Place about ¼ inch of water in a skillet and bring it to a boil over high heat. Place the vegetables and garlic in the pan and “saute” until the water is evaporated. (Or you could saute in additional oil, if you prefer).
  5. Sprinkle the sautéed vegetables and fresh parsely around the pan so it is evenly distributed.
  6. Put the garbanzo mixture over the vegetables and spread it around to cover the entire pan.
  7. Bake for 20 minutes.
  8. Remove pan from oven. You’ll see the batter has set up and is slightly brown. Cut the dough into squares with a knife or pizza cutter. You do not need to separate the crackers at this point. Just score the dough.
  9. Put the pan back into the oven and turn the heat off. Let the pan sit in the oven while it is cooling.
  10. When the oven has cooled, set the temperature to 170 degrees F, and allow the crackers to dry. This took about 6 hours for me. You could leave them in this oven overnight. They will not burn. You want to get them dry enough to be really crunchy.
  11. Break into pieces and enjoy.