Tomorrow is Lil’ Foodie’s first full day of kindergarten. She always ate snack at preschool, but having lunch at school is new for both she and I. The thing is, my daughter is a somewhat picky eater already due to her sensory issues, so with the added constraints of a gluten & dairy free diet, and the list of chemicals I won’t let her eat, assembling a lunch is a rather tricky affair. One of my concerns was finding a protein source that she would eat, and not make a big mess of herself.
I decided to bake up a batch of gluten free bean crackers. Last time I made black bean crackers, and she gobbled them right up, but frankly, I thought they were horrid. This time, I used white beans and focused more on the beans and seasonings, just adding a little flour, as a binder. The results were far better tasting, and higher in protein.
Update: She ate them ALL… uh oh.
- 1 cup cooked white beans
- 2 tbs. almond milk (or substitute the type of milk you typically use)
- ½ tsp sesame oil
- ½ tsp. crushed minced garlic
- ½ tsp msg-free powdered bouillon (I use a vegetable one stocked by Whole Foods)
- ½ tsp Kosher salt
- ½ cup millet flour
- 2 tbs. corn starch
- Preheat oven to 350 degrees.
- Puree the beans with milk, oil and garlic. Mix in the bouillon & salt.
- Put the millet flour and corn starch in mixing bowl, and add the bean paste.
- Churn the dough, until evenly mixed. The texture will be like soft Playdough.
- Put a piece of parchment paper down of work surface, and spray with non-stick cooking spray or oil mister.
- Form the dough into a log and press it down as flat as you can by hand, then gently roll it out thin.
- With pastry roller or pizza cutter, cut the crackers out in a grid pattern.
- Prick the crackers with a fork and bake for 20 minutes. At this point, separate the crackers, so they will bake more evenly, and bake 15 minutes more.
- Cool the crackers on rack or fresh kitchen towel, then pack in airtight container.