Simple, gluten-free and oil-free, bean-based cracker recipe - a great snack when you need a crunch!
Course Appetizer, Snack
Cuisine American
Diet Low Fat, Vegan, Vegetarian
Keyword chickpeas, Crackers, Gluten-Free Crackers
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Servings 24crackers
Calories 23kcal
Equipment
Rolling Pin
baking sheet
Parchment Paper
Ingredients
1cupchickpea flour
1/2tsporegano, dried
1/2tspbasil, dried
1/4tspthyme, dried
1/4tspsalt
1Tbsptahinior other nut or seed butter
3-4Tbspwater
Instructions
Preheat oven to 400 degrees F.
Add all dry ingredients (chickpea flour, spices, salt) to a mixing bowl and combine.
Add tahini and 3 Tbsp water. Stir to form a dough. If dough is dry and crumbly, add additional water, 1 tsp at a time. This recipe typically requires 3-4 Tbsp water, depending on the moisture content of your chickpea flour. The dough should hold together and not be crumbly, though should also not be sticky.
Form dough into a ball and place in the middle of a piece of parchment paper. Place another piece of parchment paper on top and, using a rolling pin, roll dough flat, approximately 1/8 inch thick.
Remove top piece of parchment paper. Score dough to create 2x2 inch crackers. Transfer parchment paper with crackers to a baking sheet.
Bake for 12 minutes. Crackers are done when the edges begin to turn golden brown and dough is crispy. If crackers are not yet crispy, continue to cooking, checking crackers every 1-2 minutes as crackers burn quickly. Crackers will crisp up when cooling.
Remove from oven, let cool and then break into individual crackers.
Notes
Crackers can be stored in an air-tight container at room temperature for up to 2 weeks.