We will be traveling for a month and a half, we leave next week, so I haven’t been baking as much since we won’t be around to eat it all. I did however, have some aquafaba from a bean and fish recipe I made so decided to see how well it would work for these crackers which I’m kind of addicted to lately. You may recall that aquafaba is the water left over from a can of beans and it is very very useful as a vegan substitute for egg whites in many baked goods such as meringue.
I am very impressed with how well the aquafaba worked for these crackers, in fact, I actually prefer the texture of these to the ones made with egg whites. They are crispier and more airy and I cannot detect any bean flavour at all. These are a must try if you like sesame seed flavour and are very quick to put together.
Ingredients
- Aquafaba from one can of beans
- 1/2 cup powdered sugar
- 1/2 cup vegetable oil
- 1/3 cup all purpose flour
- 1 1/2 cup raw sesame seeds
- Pinch of salt
For a vegan version, use aquafaba from one can of beans. Cook the aquafaba to reduce the volume by 24-50%, then continue with the rest of the ingredients as written.
Instructions
- Beat the aquafaba until they start to get bubbly. Add the powdered sugar and beat until the sugar is dissolved. Beat in the oil and flour and mix well. Stir in the sesame seeds. Let the mixture sit for 20 minutes.
- While the mixture sits, preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Spoon about thirty-two, 2-3 tsp dollops of batter on the baking sheets. Use the spoon to smooth them out. Bake for 15-18 minutes until golden. Cool and serve.
- Benito's Blog
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