Aquafaba by Sébastien Kardinal and Laura VeganPower

Author:Sébastien Kardinal and Laura VeganPower
Language: eng
Format: epub
Tags: COOKING / Vegetarian
Publisher: Grub Street Cookery
Published: 2018-06-25T00:00:00+00:00

CUMIN

CRACKERS

Aquafaba isn’t just used in the form of soft peaks. We can also use it as a binder, just like unbeaten egg whites. Find out how in this recipe.

These crackers are very easy and quick to make as well as being delicious and dangerously addictive.

MAKES 10–12 CRACKERS - PREPARATION TIME: 5 MINUTES - COOKING TIME: 12 MINUTES

INGREDIENTS • 50 g strong bread flour • 50 ml aquafaba • 40 g dairy-free butter

• 5 g (1 tsp) cumin seeds • 5 g (1½ tsp) nutritional yeast • Unrefined fine salt

• Freshly ground pepper

Method: Preheat the oven to 180°C/350°F/gas 4.

Next, roast the cumin seeds in a very hot frying pan without oil or fat for 30 seconds. Leave to cool on a small plate.

In a large bowl, combine the flour and aquafaba. Then add the dairy-free butter, slightly softened, and mix well with a spoon to obtain a smooth mixture. Add the cumin seeds and nutritional yeast, season to suit your taste, then mix one last time.

On a baking tray covered with baking paper, gently spread the mixture using a spatula. Use the equivalent of 1 tsp per cracker, at a thickness of barely 1mm. Bake for 12 minutes and leave to cool completely before serving.

Comments: Depending on whether you use a gas or electric oven, cooking times may vary. You should check on the crackers after 7 minutes to see whether they are golden or not. Here is a little tip to get crackers of an identical size and thickness: cut out circles in a plastic place mat and then use as moulds when you’re spreading the mixture. All you have to do is draw a spatula across the surface to remove the surplus. This will give you completely even, one-millimetre-thick crackers.

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