These Black Bean Pesto Crackers used up items I had around the house and ended up being a tasty and healthy snack. Win-Win!
Especially great this time of year when we are all trying to eat healthier to offset the damage we did to our waistlines over the holidays. Or maybe it is just me that needs to do that.
These can be made gluten-free (I used a gluten-free flour blend) and vegan (use vegan cheese or eliminate it and increase the fat a bit). Plus if you use no salt added black beans they are low-sodium, low-fat and high in fiber.
And despite all of that, they are still delicious.
My basil was very sad after the snow we got last week. I know you folks in the north and east are thinking “Who grows basil outside in January?”.
Here in typically sunny Southern California we can pretty much grow it year round. Unless we are hit by a once in 10 years snow storm!
Beautiful, isn’t it? That photo was actually chosen as one of the featured photos in the FMS Photo a Day Facebook Group for the prompt “best bit of 2014”. Woohoo! (I do get a lucky shot once in awhile).
As lovely and fun as the snow was, I don’t think this is the best way to freeze vegetables.
Actually, I think all will survive except the basil. Yes, even the lettuce looks okay now.
Being a Mommy and a Food Blogger I had to make Vanilla Snow Ice Cream for J.
What a fun treat! But no one told me about the Maple Syrup Snow Cones! Sigh, maybe next time.
But what does this have to do with the crackers?! OOPS! Sorry, the snow was such a rare thing we are all still excited about it a week later. On to the crackers…
I had to use up the basil and of course I immediately thought “Pesto”. Isn’t that your first thought when you have lots of basil? And I needed to make something square shaped because the prompt for today’s FMS Photo a Day is “square”.
So, after a quick glance in the cupboard this recipe was born!
A few tips if you have never made crackers before:
- yes, you need some fat in it. You can reduce it like I did, but the cheese and nuts will not provide enough and you will end up with a crumbly hard mess. If you want to reduce the fat content further, use fewer or no nuts.
- do not add too much flour. same as above, you will end up with a dry crumbly mess. add just enough to be able to roll the dough out.
- do not over mix the flour in the dough, especially if using all purpose flour. You will end up with a tough cracker.
- experiment with other cheeses, flavors and seasonings. I used basil because I needed to.
I hope you give these a try and enjoy them as much as I did.
Until next time, happy eating!