At Bob’s Red Mill, we mill a lot of unusual things into flour. One of these rather unusual flours is our Green Pea Flour. I bet you didn’t even know we carried that, did you? It always intrigues foodies, but no one knows quite what to do with it. Our Packaging Content Manager Michelle is a culinary adventurer. She’s always cooking up creative foods to share with her friends and family. Ever since Michelle, author of Je Mange la Ville, started here a couple of years back, she’s been curious about our green pea flour. She took some home and tackled it. The result? These crispy, delightful little crackers. When they were in development, she brought some into the office- let me just say, they disappeared quickly! We think you’ll enjoy them, too. If green pea flour is hard to come by, and in all likelihood it is, you can find it on our site or Amazon.com.
Pea, Parmesan & Rosemary Crackers
- 1/2 cup Green Pea Flour
- 1-1/2 cups Unbleached White Flour
- 1 tsp Garlic Powder
- 1 tsp Kosher Salt, plus a bit more for sprinkling
- 1/2 tsp Black Pepper
- 1/4 cup grated Parmesan Cheese
- 2 tsp chopped, fresh Rosemary leaves
- 1/4 cup + 1 Tbsp Olive Oil
- 2 Tbsp frozen Spinach, defrosted, drained
- 1/2 cup Water
Mix the pea flour, white flour, garlic powder, salt, pepper, cheese and rosemary leaves together in a large bowl. Add the olive oil and combine with a whisk or fork.
Put the spinach and water in a blender. Process until smooth.
Add almost all of the spinach-water mixture and using a wooden spoon and then your hand, mix until a dough ball comes together. You may need a little more liquid, if so, add reserved spinach-water mixture and combine into a smooth dough. Divide into 2 balls of dough.
Preheat oven to 375°F. Roll out each ball of dough on a sheet of parchment paper. Use a pizza or pastry cutter (with decorative edges) to cut dough into rectangles (or whatever shape you’d like). Use a fork to prick 2-3 sets of hole in each cracker. This will prevent the dough from poofing up in the oven. You do not have to spread out crackers – they can stay as-is on the parchment.
Sprinkle crackers with a little extra salt and bake for about 20-25 minutes, rotating baking sheets halfway through cooking time. Keep an eye on them so that they don’t get too dark. They should still be green, but with golden spots. The parmesan will also get a little toasted.
Let cool before eating. They will continue to crisp up as they cool.