Multi-Seed & Chickpea Flour Crackers
Multi-Seed & Chickpea Flour Crackers
Ingredients
For the Crackers
- 1/4 cup white sesame seeds
- 1/4 cup hemp seeds
- 1/4 cup flaxseeds
- 1/2 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried herbs, such as oregano
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup water
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the white sesame seeds, hemp seeds, flaxseeds, chickpea flour, nutritional yeast, red pepper flakes, dried herbs, and salt. Whisk well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min
- 3
Add the olive oil and water to the dry ingredients. Stir with a spatula until a cohesive, somewhat sticky dough forms.
⏱️ 2 min
- 4
Let the dough rest in the bowl for 5 minutes. This allows the chickpea flour and seeds to absorb the liquid, making the dough easier to handle.
⏱️ 5 min
- 5
Place the dough between two sheets of parchment paper. Using your hands or a rolling pin, gently press and roll the dough out thinly and evenly, aiming for a large, flat cracker sheet, about 1/8-inch thick.
⏱️ 3 min
- 6
Carefully transfer the flattened dough sheet, still on one piece of parchment paper, to the prepared baking sheet.
⏱️ 1 min
- 7
Bake for 20 minutes, or until the cracker sheet is golden brown and crispy. Keep an eye on it to prevent burning, as oven temperatures can vary.
⏱️ 20 min•🌡️ 350
- 8
Remove from the oven and let cool slightly on the baking sheet. Once cooled enough to handle, break the large cracker sheet into smaller, irregular pieces. Serve immediately or store in an airtight container.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Multi-Seed & Chickpea Flour Crackers
Ingredients
For the Crackers
- 1/4 cup white sesame seeds
- 1/4 cup hemp seeds
- 1/4 cup flaxseeds
- 1/2 cup chickpea flour
- 2 tablespoons nutritional yeast
- 1/2 teaspoon red pepper flakes
- 1 teaspoon dried herbs, such as oregano
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup water
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the white sesame seeds, hemp seeds, flaxseeds, chickpea flour, nutritional yeast, red pepper flakes, dried herbs, and salt. Whisk well to ensure all dry ingredients are evenly distributed.
⏱️ 3 min - 3
Add the olive oil and water to the dry ingredients. Stir with a spatula until a cohesive, somewhat sticky dough forms.
⏱️ 2 min - 4
Let the dough rest in the bowl for 5 minutes. This allows the chickpea flour and seeds to absorb the liquid, making the dough easier to handle.
⏱️ 5 min - 5
Place the dough between two sheets of parchment paper. Using your hands or a rolling pin, gently press and roll the dough out thinly and evenly, aiming for a large, flat cracker sheet, about 1/8-inch thick.
⏱️ 3 min - 6
Carefully transfer the flattened dough sheet, still on one piece of parchment paper, to the prepared baking sheet.
⏱️ 1 min - 7
Bake for 20 minutes, or until the cracker sheet is golden brown and crispy. Keep an eye on it to prevent burning, as oven temperatures can vary.
⏱️ 20 min•🌡️ 350 - 8
Remove from the oven and let cool slightly on the baking sheet. Once cooled enough to handle, break the large cracker sheet into smaller, irregular pieces. Serve immediately or store in an airtight container.
⏱️ 1 min