Corn Crackers

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.