Gluten-Free Minted Pea Crackers
1 Cup Green Pea Flour
1 Tablespoon Spirulina Powder
1/4 Cup Packed Fresh Mint Leaves, Finely Minced
1 Scallion, Finely Minced
1 Teaspoon Lemon Zest
1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Baking Powder
1/4 Cup Water
2 Tablespoons Olive Oil
Preheat your oven to 350 degrees and line a baking sheet with a piece of parchment paper or a silpat.
In a large bowl, mix together the green pea flour and spirulina, stirring thoroughly to ensure that the spirulina is thoroughly distributed throughout. Add in the finely chopped herbs, zest, salt, pepper, and baking powder next, tossing to incorporate. Finally, pour in the oil and water together, and mix very well, until you create a smooth, cohesive dough. It will be very thick and you may need to use your hands bring everything together, so don't be afraid to get in there and get messy! There's no danger of overworking the mixture since there's no gluten, so give it your all.
Shape the dough into an even rectangle and pat it out fairly thin by hand before moving on to the rolling pin.
Avoid using an excessive amount of additional flour, but use a tiny bit of extra flour on your work surface to prevent the dough from sticking. I had the best results when rolling it between two separate pieces of parchment paper. Roll out the dough as thinly as possible to yield the crispiest, crunchiest crackers; aim for about 1/8 of an inch. Use a small cookie cutter of your desired shape, approximately 1 inch or so in diameter, and punch out the individual crackers. Transfer the shapes carefully to your prepared baking sheet. No need to space them out too much, since they won't spread. Just give them enough room to breath and bake evenly.
Bake 15 - 18 minutes, or until crisp and no longer shiny on top. It can be difficult to tell when they're fully cooked due to the dark green color, but they should at least appear dry. It's always better to err on the side of caution and pull the crackers earlier to prevent them from burning. They will continue to crisp as they cool, and if you're not fully satisfied with the texture at that point, you can always return them to the oven for a few more minutes.
Let cool completely before snacking or stashing in an air-tight container for up to a week.
©Hannah Kaminsky http://www.bittersweetblog.com