Serve with a homemade dip, like guacamole, and you’ve got yourself one neat snack. I have also served these to guests, and they all loved them!
Now, go on, make these crackers. Then come back to let me know how you went in the comments.
- 1 cup (250 ml) chickpea (besan) flour
- 1 cup (250 ml) almond meal
- 2 tbsp (30 ml) ground linseeds (flaxseeds), or LSA
- 2 tsp roasted, ground cumin (optional)
- ½ tsp sea salt
- 2 tbsp (30 ml) extra virgin olive oil
- 100–120 ml water
Preheat oven to 180C/350F (160C/320F fan-forced)
In a bowl whisk together the dry ingredients.
Add the oil and gradually add the water.
With clean hands form a dough. The dough should not be sticky — it should come together easily to form a ball. If it’s sticking to the bowl, add a little more chickpea flour. If the dough is too dry, you can add a little more water.
Halve the dough. Roll one half between two sheets of baking paper (so it doesn’t stick) until ~2 mm thick.
Cut into squares and spread on lined baking tray
Bake for 15–20 minutes until lightly browned. Cool on wire rack before serving.
Repeat with remaining dough.