This chickpea flour cracker recipe should be hidden in a box. These cracker snacks are too good for words. The only way out is to make them as it takes no time, is far too easy and the result is disappearing-ly good. Is it a snack, or a cracker? The jury is still out on this one so the recipe is simply called chickpea flour cracker snack. Did I mention that it’s vegan, gluten free and low cal? Well… set your oven to 180 degrees C (0r 350 F) and make them now!
Chickpea Flour Cracker Snack
Chickpea or Garbanzo is a flour that is high-fibre, high protein and gluten free. You can buy chickpea flour in a supermarket health store or online. Using this flour really ups the health value, and makes the crackers a workout friend, as well as a post-school snack that can restore depleted energy levels.
As a health conscientious person, you no doubt avoid processed foods as much as you can. Junk food comes with hidden calories and additives, but these little ‘babies’ suit anyone and any diet. This recipe for chickpea cracker comes with a snack and healthy living satisfaction guarantee. If you’re on a diet you will be happy too. With 72 Cal per serving, you cannot complain, right?
This recipe for chickpea flour cracker snack delivers flavor and flair to pre-dinner drinks, appetizers and also work superbly with dips or homemade salsa. It is also helpful for the many who have gluten allergies and intolerances. When you have people over you want to treat them to homemade, tasty and safe foods, right?
As far as I am concerned, I make these crackers because they represent all the above. The real reason though is that they are simply just so good!
Recipe: Chickpea Flour Cracker Snack
You will not believe these are healthy once you’ve tasted them. Making is believing though. This is my take on chickpea flour cracker. The inspiration came from browsing Yummly. Enjoy the recipe and make it your own by adding or taking away spices to suit your pallet.
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- 2,25 dl ( 1 cup) chickpea flour
- 1,25 dl water (1/2 cup) + 2 TSP
- 1,5 TSP flaxseed
- 1,5 TSP chiaseed
- 1/2 teaspoon salt
- 1 TSP olive oil + 0.5 TSP for the baking sheet
- 1/2 teaspoon garlic powder
- 1 teaspoon cumin
- 1 TSP sesame seeds
- 1 pinch Himalaya or Muldon salt for sprinkling
- Heat the oven to 180 degrees C (350 degrees F), and line a baking tray with greaseproof paper. Oil the sheet to prevent any chance of sticking.
- In a small bowl mix your flax and chia seeds with 2 TBS of water. Set aside to rest while you get ready for with the rest of this easy, short process.
- As the seed mix absorbs the water, measure out chickpea flour, salt, garlic powder, cumin.
- Mix your dry ingredients with 1 TSP of olive oil, 125 ml (1,25 dl) of water and the thickened flax/chia seeds.
- The batter can feel too thick in which case you may want to add a bit of water, or if its too loose sprinkle a bit more flour in. It should feel sticky yet spreadable.
- Press the batter onto your oiled grease proof paper and stick another sheet of paper on top to help flatten it into an even, thin (as thin as possible). You can use your hands to flatten or a rolling pin.
- Lift off the top sheet and sprinkle sesame seeds and a pinch of corse salt ( I used Himalaya). Use the salt sparingly though…..
- Bake in the preheated oven for approx 15 minutes, after which you will check and see if the crackers are golden. You may have to leave them in for a bit longer, but keep an eagle eye on them!
- Take our the tray and let the crackers rest for a good 20 minutes, after which they are easy to break into pieces. If some in the middle aren’t snapping off easily - pop the tray back into the turned off oven so they dry out.
- Enjoy as a healthy, gluten free snack or accompaniment to dinner. I had them with a tomato salad and loved the crunchy taste!
Chickpea Cracker Snack: What’s The Verdict?
Is it a cracker or a snack? While we can debate this for a while, the main thing is that you got inspired. Food that brings enjoyment, happiness and a bit of extra health to my table makes me smile.
Chickpea flour is versatile in cooking. With its high protein content, dietary fiber and literally zero cholesterol it has a given place in my kitchen. I use it for many dishes. For example, to coat chicken and fish instead of breadcrumbs which keep gluten allergies and intolerances at bay. Of course, it works fabulously in baking too.
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Related and Recommended:
- Why You Should Be Baking and Cooking with Chickpea Flour – epicurious.com
- Chickpea Flour Is Your Gluten Free Friend – Huffingtonpost.com
- Versatile, Gluten-Free and High-Protein: Chickpea Flour – Dr. Axe
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