I love a crunchy cracker and this recipe definitely delivers on that! I was looking for an alternative to our Almond Cracker recipe that my brother in law with a nut allergy could eat and this led me to Chickpea flour – also known as Gram or Besan flour. Made from ground chickpeas, Gram flour is high in soluble fibre, naturally gluten and wheat free, and has more protein than a standard wheat based flour. Rich in folate, thiamin and vitamin B-6, iron, magnesium and phosphorus, how else could you use this nutritionally superior flour in your cooking?
We have these flavour packed crackers with creamy sliced avocados, local tomatoes and homemade sauerkraut but what will you have? Take a picture of your crackers and let me know via Twitter, Facebook, Instagram or on our Blog!
160g Gram flour (available at all large supermarkets)
4 tbsp water
2 tbsp olive or coconut oil
2-3 tbsp sesame seeds
2 tbsp of toasted coriander seeds (optional)
1 tbsp dried rosemary, thyme or oregano
1/2 tsp baking powder (gluten free if required)
1. Preheat your oven to gas mark 4/180 degrees
2. Put the flour, baking powder, dried herbs, salt and oil into a food processor. Pulse until combined, it will look like fine yellow breadcrumbs
3. Running your food processor on its slowest setting, slowly add the water a tbsp at a time, scrape the mixture off the sides after every tbsp of water to make sure it’s all being combined. After the third tbsp of water stop the processor and press a small handful together. It should stick together like a dough, if it’s too dry add the last tbsp of water.
4. Scrape the mixture out of the processor and form into a ball of dough with your hands – it will become easier to work with the more you use it.
5. Place the dough between two large sheets of baking paper and roll out as until its approx. 5mm thick – you may find you can loose the top sheet of baking paper after a while as the dough becomes less sticky and easier to roll out.
6. Once you’ve reached the desired thickness scatter your sesame and coriander seeds over your rolled dough. Then roll over again a couple of times to embed the seeds into the dough.
7. You can then either:
– Cut the dough into squares or whatever shape you desire on the baking paper and put the paper and crackers straight in the oven. Bake for 12-15 mins until edges are slightly golden, turn the crackers half way through cooking to give an even colour.
– Or (my preferred option) very lightly oil a baking tray, then roll the pre-cut crackers again individually until they are even thinner. This makes them a larger crisper cracker and also makes the dough go further. Put the crackers straight onto the oiled tray and bake for 12-15 mins until edges are slightly golden, turn the crackers half way through cooking to give an even colour.
8. Take out of the oven and leave to cool completely before serving.