Fellow Vegan MoFoers - please tell me you get your cooking and blogging done at night too ( Please do tell - I need actual data to convince the significant other that this is normal )
Yesterday, I finally made these melt in the mount Corn Crackers topped with Japanese Seven Spice. These go really well with the black bean dip I posted a couple of days back.
Corn Crackers (adapted from Ivy Manning's recipe in the MIX)
I veganized this by leaving out the egg. And readers, I did you a favor - I measured out 14 tablespoons of water into a measuring cup and did the conversion for you so you don't have to do it.
1 cup corn flour ( I used Masa that I had around )
1/2 cup All Purpose Flour
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon pepper
1/3 c oil
2/3 cup water
Japanese Seven Spice for topping
Preheat oven to 350 deg F. Line 2 cookie sheets with parchment.
Mix dry ingredients together (no I didn't measure the pepper exactly, just milled it directly into the bowl.
Whisk wet ingredients together and add to dry. The batter will be wet and sticky.
Drop by the teaspoonful on to the cookie sheet. Use fingers to pat into a circle. Top with the Japanese Seven Spice powder.
Bake for 20 to 25 minutes till the crackers are crisp.I had to bake this for 10 minutes more than what was called for in the original recipe.