My son and I really enjoy cooking together–and we especially like baking. We also enjoy cooking and baking shows, and he’s developed quite an interest in being on TV. Lately, he’s taken to standing in front of the fireplace and telling me he’s doing his fireplace show, which consists of him telling me about anything that’s on his mind from the itty bitty stage that is the hearth. Thus, I decided it would be fun to shoot a cooking show–or, as he preferred, a baking show. Which is really easier for kids because the prep part rarely involves heat or anything sharp.
So here’s our first, rickety, badly filmed shot at making a baking show. He absolutely loved it (though his sister, as you might hear from her commentary in the background, was not entirely thrilled to be working behind the camera), and we are absolutely going to do it again–especially since I’ve now learned how to focus the camera properly and use iMovie and all that.
Here’s the recipe we’re going over in the show. It’s a very healthy cracker recipe, and I’ve got some tweaks from Sam’s instructions–it’s actually better in the blender, and we got a little hectic toward the end there and somewhat underbaked two of the trays, plus this recipe includes the granulated garlic.
Healthy Hummus Crackers
1 cup chickpea (garbanzo bean) flour
1 1/4 cups hot water
2 tbsp tahini paste
1/2 tsp granulated garlic
1/2 tsp salt
toasted sesame seeds, for sprinkling (optional)
Preheat the oven to 350F. Line three sheet pans with parchment paper and set aside.
In your blender pitcher, combine the hot water and tahini paste. Blend until the tahini paste is completely incorporated. Add chickpea flour, granulated garlic, and salt. Blend to combine. Pour into a bowl and allow to cool for about fifteen minutes (it doesn’t have to be all the way cool but it will be too runny if it’s really hot). It should look a bit like crepe batter.
Spoon the batter by the teaspoon onto the parchment lined pans, about twelve crackers per pan. Funky shapes are fine, and quite likely if your kids are helping. Sprinkle the tops of the cracker batter with sesame seed.
Bake in the 350 degree oven, three sheets at a time, with the racks toward the bottom of the oven. Rotate the pans every ten minutes, about 30-40 minutes, until the crackers are starting to curl at the edges. (Not every pan might cook at the same rate, despite the rotation–that’s okay, just leave the less crunchy ones in a little longer until they are crunchy.) Cool the crackers on the pan for five minutes, then remove to a cooling rack (or your mouth) and spoon out the rest of the batter (you should have enough left for two or three more pans). If you take the crackers out and cool them, only to find they’re underbaked (they bend rather than snapping) all is not lost! Just pop them back in the oven until they crisp up, watching carefully so they don’t burn.