Chickpea crackers- Gluten, grain, dairy and egg free
I needed a gluten and dairy free cracker to serve at a birthday party. Due to the eclectic nature of our friends food sensitivities it also needed to be free from rice, corn, soy, sugar and egg. Thank goodness for chickpea flour (also known as Besan). So, a simple cracker recipe for you to try out yourself. Being nut and egg free it’s suitable for the majority of school lunchboxes too.
1 cup chickpea flour
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup water
1/2 tsp baking powder (optional but will make them a little higher and lighter)
1 tbs sesame seeds, white or black
2 tablespoons fresh chives, thyme, rosemary, or any herb of your choice
1/4 tsp paprika
Dukkah- either mixed through or sprinkled on top
A tablespoon or two of chopped dried fruit- figs or apricots would be nice.
Preheat your oven to 175C.
Sift together the chickpea flour and salt into a medium bowl. Stir through your optional flavourings and the make a well in the center.
Mix the water and olive oil together, then pour into the well. If it feels too dry add a little more oil, too wet a little extra flour.
Stir until combined into a dough, then form a ball.
Place the ball of dough between two pieces of baking paper, and roll out until as thin as possible or to your preference.
Remove the top layer of baking paper, then cut into desired shape using a pizza cutter or wet knife. Prick the surface of each cracker with a fork, then transfer the sheet to a baking tray.
Bake for around 15 minutes, or until golden brown.
Remove from oven, then allow to cool before breaking crackers at pre-cut edges.
* This recipe first appeared on my old blog site in 2014.