Ingredients

  • 200 g chickpea flour
  • 100 g quinoa flour
  • 1 tsp pink Himalayan salt
  • 1 tbsp raw unpeeled sesame seeds
  • 1 tbsp poppy seeds
  • 2 tbsp coconut oil for cooking or olive oil
  • 50-100 ml water to mix

Difficulty : Medium

Serves : 12

One of the top 3 recipes you ask me for!🌾 The truth is, I love chickpeas! But my son wasn’t a fan at all. Until I discovered THESE crackers. Of course, he never knew what were the ingredients but still… he obviously got used to the taste and since then he adores boiled chickpeas. Just like that. 💜💛

Cooking Steps

  • 1
    I like to make my own chickpea and quinoa flour. You need a food processor to add chickpeas and quinoa, then blend and use a strainer to remove any hard or big parts.
  • 2
    Add all the ingredients into a bowl and mix with a spoon. The consistency should be like dough.
  • 3
    Cover with kitchen foil and keep in the fridge for an hour or two.
  • 4
    Place the dough on baking paper and roll it out. Use different cookie cutters to form the crackers, then place them on another sheet of baking paper, straight on the oven’s grill.
  • 5
    Bake at 150°C-160°C until ready. Flip them if needed to bake evenly.
  • 6
    Note: I experiment with the proportions. Feel free to amend according to your taste.
  • 7
    Let the crackers cool and enjoy!

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