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.
Ah, those sound delicious! I like making crackers at home.
ReplyDeleteI cook and blog whenever I can squeeze it in... The blogging especially tends to happen pretty late in the evening!
I am with you. Because of work and my crazy schedule my cooking and blogging is often done at night. These crackers look good.
ReplyDeleteI get my cooking done while my kid is napping! But I am definitely writing most of my posts at night. And if I didn't have a kid, I'd also cook at night. I never heard about corn crackers, they sound delicious!
ReplyDelete