Chickpea Crackers

February 17, 2019

 

I avoid wheat so I have found chickpea flour so useful!  It's versatile, wheat free and nutritious.  For more information on chickpeas and chickpea flour please have a look at the attached post.  I have used chickpea flour to make pastry, thicken soups, and it makes fabulous wraps and crepes both sweet and savory.  

 

Ingredients

 

120g Gram Flour (or Besan Flour)
½ tsp baking powder
½ tsp salt
4 tbs water
1 tbs olive oil

 

Method

 

Place the Gram flour baking powder and salt in a bowl and mix well.

 

Add the olive oil.  Next add the water until it resembles a moist dough.

 

 

Now the tricky part!  Place on a very liberally floured (using Gram flour) board of work surface.  Pat it out using your hand to make a square shape using plenty of gram flour.  Make sure there is still plenty of flour under the mixture.  Put more flour on the rolling pin and start to roll the dough out checking constantly that isn’t sticking underneath.  Keep rolling and using heaps of flour.  

 

Once it is approximately 3mm (⅛”) thick cut into you desired shape.  I usually make oblongs because it is easier, but you can use a round pastry cutter.  Prick with a fork.

 

 

Place on a baking sheet and cook for 10 min at 200 degs until very lightly browned.  (Don’t cook for too long as they can become quite brittle.)

 

 

 

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