Monday, March 11, 2013

Pesto Gluten Free "Crackers" or "Crutons"

Pin It The concept of roasting garbanzo beans is certainly not a new one.  There a hundreds of roasted garbanzo beans on the web to try, but I decided to make up my own today and the results were amazing!  The garbanzo beans ended up with a great big crunch and a nice subtle pesto flavor with parmesan, basil, parsley, garlic, and onion.  They reminded me of little crackers, but you could also use them as a gluten free substitution for croutons on a salad.  I gotta warn you though...these little guys are packed with fiber!  I recommend being careful with your serving size or you may find yourself a little... shall I say... gassy?  Be especially careful if your body is not used to all that fiber.  ;)

I am excited to try other variations of this recipe!  So many options! Enjoy.

1 can Garbanzo beans
Grated parmesan cheese
Garlic powder
Onion powder
Olive oil spray
1. Preheat oven to 400 degrees.
2. Rinse and drain garbanzo beans.
3. Season the beans in a bowl and toss to evenly coat.  I don't really have measurements because I just kind of eyeballed it. 
4. Pour the beans onto a sheet pan and lightly spray with olive oil.
5. Bake for 20 minutes.
6. Stir the garbanzo beans around and bake for another 20 minutes. 
7. Make sure to occasionally check the beans towards the end to make sure they don't burn.
8.  Once they are pretty crisp, shut the oven off an leave them in there for another 10 minutes.
Makes 2-3 servings.


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