Seeded and herbed crackers
Gluten and oil free. These 3 ingredient crackers are so easy to make and versatile; they taste great on their own, chickpea flour has a lovely nutty flavour so they are the perfect carrier for hummus. What I like to do is bake them with seeds, herbs and spices. The only thing you need to make these an absolute breeze is a non-stick mat or baking sheet.
Recipe adapted from Health Nibbles and Bits Herbed Multi-seed Chickpea Crackers
Nutrition (Based on 1 serving)
- 198 Calories
- 29g Carbs
- 11g Protein
- 4g Total fat
- 2g Saturated fat
- 0mg Cholesterol
- 5g Sugar
- 6g Fibre
- 33mg Sodium
Nutritional info
Flaxseed are a great source of fibre and omega-3 essential fatty acids. Omega-3 is great for the brain. Chickpeas do pack a punch calorie wise but they have great levels of skin healing zinc as well as being a good source of fibre and protein.
Ingredients
8 serving
Feeds 8
Plain crackers
- 3 tsp Ground flax
- 120 g Chickpea flour
- 1 cup Water
Method
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Preheat your oven to 170C/330F
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Mix the Ground Flax seed in water, just enough to cover it,
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Soak for 5 minutes
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Add the chickpea flour to a large bowl and stir in the flax mixture
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Add enough water to make a sticky batter.
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Using a spatula spread the batter onto a non-stick baking sheet. You can dip the spatula in water to get things moving.
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Sprinkle with toppings of your choice.
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Bake in the middle of the oven for approx 10 minutes (keep an eye on this one) or until the crackers are dried out and golden around the edges
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Leave to cool and break into pieces.
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Serve with a dip or enjoy them on their own.
Tips
Make sure you only use dried toppings or you'll get a damp silence when you break these crackers up
You can make these thicker and bake them for longer if you want something tearable you can use for dipping
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