Today, a savory and crunchy recipe: turmeric and aquafaba crackers.
Perfect for a mid-morning snack or a different treat, I put them in a container and keep them in my bag when I go to the park, they are really excellent.
Do you know the magic of aquafaba? I discovered it a while ago and since then, every time I use chickpeas or cannellini beans, I use it to make sweets or savory dishes that are a bit lighter, healthier, and vegan.
Aquafaba is the cooking liquid of chickpeas and beans, or their brine, to be precise, the one we find when using canned or jarred legumes. The peculiarity, and magic, of this liquid is that it whips like egg whites and for this reason, especially in vegan recipes, it is used to replace egg whites. About three tablespoons of aquafaba replace one egg white.
Aquafaba makes our preparations soft and light, and don’t worry, the taste of legumes is not noticeable at all. I was quite skeptical the first time, but I quickly changed my mind and have been using it ever since.
This time I used it to make very delicious and flavorful turmeric and aquafaba crackers, needless to say, they disappeared in no time! On top, I sprinkled some chia seeds and sesame seeds.
Now let’s see together, step by step, how to make this recipe.
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Turmeric and Aquafaba Crackers
Below you will find the links for the ingredients used
- 3/4 cup all-purpose flour
- 3/8 cup Aquafaba
- 3 tbsp olive oil
- 1 tsp ground turmeric
- 1/2 tsp fine salt
- to taste chia seeds
Tools
- 1 Bowl
- 1 Baking Sheet
- 1 Mixer
- 1 Spatula
- 1 Parchment Paper
- 1 Stand Mixer
Let’s Prepare Turmeric and Aquafaba Crackers Together
First, we whip the aquafaba, which must be very cold; for this preparation, it doesn’t need to be whipped stiff, just slightly whipped will be sufficient. The liquid will take a few more minutes compared to egg whites, don’t worry if it doesn’t become firm immediately.
I use the stand mixer, but you can also use an electric hand mixer, so pour the liquid from the chickpeas (or beans) into the bowl and start at medium-high speed; if you notice they need a boost, increase the speed.
While the aquafaba is whipping, we move on to the full dough. In a bowl, add the flour, turmeric, and salt, then start kneading and also add the oil.
At this point, we can add the whipped aquafaba and stir the mixture with a spatula. Mix all the ingredients well together. Did you notice that you don’t smell the chickpeas? Especially because there’s turmeric that covers it!😋
Our turmeric and aquafaba cracker mixture is ready to be placed on a baking sheet and baked. Line a baking sheet with parchment paper and with the help of a spatula, spread the mixture on top. It needs to be very thin; otherwise, the crackers won’t be crunchy.
Once we have spread the mixture as evenly as possible, sprinkle the surface with chia or sesame seeds.
Bake in a preheated oven at 350°F for 12 minutes, then remove from the oven, cover with another sheet of parchment paper, and flip the cracker sheet, being careful not to break it and not to burn yourself. Put it back in the oven and bake for another 10/12 minutes.
Once cooked, let them cool and break them into irregular pieces with your hands.
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These crackers are also great made with different spices, you can use paprika or curry, for example, and play with the various flavors of the spices and seeds. I’m sure that, like me, from now on you won’t throw away the legume water anymore!
