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
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.
- 3 tsp Ground flax
- 120 g Chickpea flour
- 1 cup Water
Preheat your oven to 170C/330F
Mix the Ground Flax seed in water, just enough to cover it,
Soak for 5 minutes
Add the chickpea flour to a large bowl and stir in the flax mixture
Add enough water to make a sticky batter.
Using a spatula spread the batter onto a non-stick baking sheet. You can dip the spatula in water to get things moving.
Sprinkle with toppings of your choice.
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
Leave to cool and break into pieces.
Serve with a dip or enjoy them on their own.
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
Leave a comment