These turned out good! I was pleasantly surprised because it’s my first time using chickpea flour. Since I used butter, I needed to chill it before rolling and shaping. I struggled to get the dough thin because of that, but they’re nicely crunchy. I also don’t have a food processor, so I pulsed the dry ingredients and oils (butter and shredded cheese) in my blender, and did the rest by hand with a knife and fork when adding the water. Definitely going to use this recipe in the future!

Thank you, Beth, it does. I am looking forward to trying these bc yours look so much like the real deal. I have made many times a similar recipe, which my allergic to everything hubby & I really enjoy. They don’t come out looking as good as yours though, either in my kitchen or in the pictures in the blog I found the recipe in. I have never heard of non-dairy yogurt, but I’ll find it somewhere & I’ll let you know how it goes. BTW, I have spent a lot of time on your blog today & I want to say THANK YOU! I’ll be trying several of your dishes. I also want to say that you present an enjoyable read.

These are dairy-free too! All of the recipes here are. There should be plain unsweetened dairy free yogurt in stores, but if not in your area I️ would try some plain unsweetened non-dairy milk with the lemon juice. Just start with a smaller amount and add more if needed. Hope that helps!