Chebe Crackers

I did another tapioca experiment, and it turned out fabulous, but in a different way than I intended. I've been trying to perfect my chebe recipe to get a nice, soft but not gummy flat bread. I'm really close. Today I tried using a bigger pan with the same amount of dough, and the result was a super thin, crisp flat bread - aka - crackers!

I think Dave will be happily surprised to find that he gets zucchini soup with onion crackers on the side for lunch today.

Chebe Crackers

1 lg egg
1 tbsp EVOO
1 tsp balsamic vinegar
2/3 C tapioca starch
1/2 tsp onion powder
1/4 tsp sea salt
1/4 tsp baking soda
3 tbsp water

1. Mix egg, oil & vinegar.
2. In a separate bowl, mix tapioca, salt, soda & onion powder.
3. Mix dry into wet ingredients, a little at a time. It might be a little clumpy.
4. Add water. It will thin out tremendously.
5. Pour onto well-oiled jelly roll pan (cookie sheet with sides).
6. Bake at 375*F for 10 minutes.
7. Turn off oven. Allow it to sit in warm oven to crisp up.

It will probably break when you try to remove it from the pan, but that's okay, because you're trying to make crackers anyway. They remind me of toasted pita bread. Get yourself some raw veggies and some guacamole or hummus and you've got a great lunch.

If you wanted them sweet, you could do apple cider vinegar instead of balsamic and cinnamon instead of onion powder... Maybe mix a little vanilla extract and maple syrup into the batter. Or sprinkle some succanat over the top.

You could make texmex crackers with onion powder, garlic powder (or finely minced fresh garlic), cumin, coriander, black pepper & paprika.

You could make italian crackers with rosemary, garlic, oregano, basil & thyme. Or just rosemary. Yum.

You could make honey mustard crackers.

The possibilities stretch before you. Enjoy!