These little crackers are full of protein and flavor so they make the perfect afternoon pick-me-up or late night snack. Unlike a lot of gluten free flours, chickpea flour is packed with lots of good-for-you things: protein, fiber and iron. I added also a small amount of rice and buckwheat flour but you can use 100% chickpea flour and the result will be still delicious. Just keep the same ratio of liquid and flour. ( 40 grams of water for every 100 grams of flour) photos by coco zordan
10 min.
15 min.
200 g. Chick Pea Flour or 140 g. chickpea fl. + 40 g. white rice fl. + 20 g. buckwheat fl.)
30 g. sesame seeds 1/3 c.
chopped herbs (fresh or dried) rosemary, sage, thyme, oregano, etc.
1 tsp sea salt
black pepper
1 tsp baking powder
80 g. water
3 Tbs. XVOO
Oven at 375 F*
chop herbs
mix dry ingredients: flour(s), salt, pepper, baking powder, chopped herbs,sesame seeds.
add water and then oil
knead by hand until you obtain a smooth and dense dough
divide dough in 2 pieces
place one between 2 silpats or parchment sheets, with a rolling pin roll out dough to obtain a very thin layer.
grease the baking tin and gently transfer the sheet of dough
cut the crackers directly on the baking pan by using a knife or a pizza cutter
bake at 375 F* for roughly 15 minutes until they start to golden and feel very dry to the touch
remove them from the oven and when still hot brush them with olive oil and sprinkle with a little salt if necessary
Store in a tin box, they last well for a few weeks. Serve with cheese, hummus or as a gluten-free bread alternative.
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