Chickpea Sesame Crackers

Today Kira and I made sesame crackers using chickpea flour (besan) using this recipe (gotta scroll to the bottom), but modified a bit because I didn't have all of the ingredients. You can buy chickpea flour, but I chose to make it instead. I bought dried chickpeas and ground them in a small food processor as much as I could (it was really loud and took a long time to grind). I seemed to have a hard time getting it into flour texture, but I was able to get enough to experiment with by sifting it. The remaining bits are about 5 mm or less; I'm going to try grinding them in a coffee/spice grinder and/or grain mill, when I get one or the other.

I also used almond flour using the leftover almond pulp from making almond milk the other day. I had already dried the pulp in a 170 degree oven and stored it in the frig. Before using it in the cracker recipe, I sifted it. Here's what we tried:

Chickpea Sesame Crackers

1/4 cup chickpea flour
1/4 cup almond flour
1/4 t salt
1 T toasted sesame seed, lightly ground
1 t toasted sesame seeds
1/4 t soybean oil
about 3 T water (add water until it forms a ball)

1. Mix all the dry ingredients well.
2. Mix in oil.
3. Mix in water 1 T at a time.
4. Knead the dough well to mix all the ingredients.
5. Wrap in plastic wrap and set aside to rest for 10 minutes. Meanwhile, preheat oven to 350 F.
6. After resting, roll out. I put it on a silicone mat, put wax paper on top and rolled with a rolling pin.
7. Cut into the shape you want.
8. Poke each with a fork.
9. Bake 15-20 minutes.

They taste pretty good, but there is an after taste that I can't identify....