I noticed when I brought all the ingredients together it seemed unusually wet and stuck to the sides of the bowl. Maybe the amount of liquid in my can of beans was higher? Do you have any recommendations for what to do if the dough is too wet or too dry? I ended up adding additional ~20-30g oat flour and it worked out fine. Spreading out was also much easier after refrigerating the dough for 20 mins. I’m wondering if next time I should reserve the liquid from the beans and add it in based on the texture I’m seeing? Regardless, the crackers came out deliciously crisp and not crumbly!
This is all perfect. I encourage this type of adjustment 1000%.
If the brand ur using seems like it has extra juice, or the batter seems wet, I’d rather you adjust the batter with something like oat flour so you get used to fixing things.
Recipes go wrong.
Fixing them makes you an awesome cook.
Thank you for sharing this, I’ll add it to the recipe in a readers notes section 👊
I noticed when I brought all the ingredients together it seemed unusually wet and stuck to the sides of the bowl. Maybe the amount of liquid in my can of beans was higher? Do you have any recommendations for what to do if the dough is too wet or too dry? I ended up adding additional ~20-30g oat flour and it worked out fine. Spreading out was also much easier after refrigerating the dough for 20 mins. I’m wondering if next time I should reserve the liquid from the beans and add it in based on the texture I’m seeing? Regardless, the crackers came out deliciously crisp and not crumbly!
This is all perfect. I encourage this type of adjustment 1000%.
If the brand ur using seems like it has extra juice, or the batter seems wet, I’d rather you adjust the batter with something like oat flour so you get used to fixing things.
Recipes go wrong.
Fixing them makes you an awesome cook.
Thank you for sharing this, I’ll add it to the recipe in a readers notes section 👊
You can also omit the juice and add slowly as needed to avoid everything ;)