Gluten Free Seeded Chickpea Crackers

(photo from: Foodaciously)

I love to crunch, but cannot find store bought crackers that are without ingredients I want to avoid! These are loaded with plant protein and fiber that are so good for us!

Time: 20 minutes to bake + 60 minutes to cool   |  Makes 60 crackers

Gluten-Free Chickpea Crackers

Ingredients:

1 ½ cup chickpea/garbanzo (gram) flour (125g)
½ cup water
2 tsp Everything Bagel seasoning
1 TBSP extra virgin olive oil
1 TBSP Italian Seasoning, or chives, or rosemary, or dill
Flaky salt, optional

Directions:

1. Preheat the oven to 350ºF, convention mode.
2. Add all the ingredients to a medium bowl with 4 tbsp of water. Mix well until everything is fully combined into a soft dough without lumps and pliable. If too dry, add a tsp. of water at a time, if too wet, sprinkle in more chickpea flour. I start by using a spatula and then lightly oil and use my hands to fully form the dough.
3. Set ball of dough on parchment paper the size of a cookie sheet. Take an additional parchment paper the same size and lightly spray with avocado oil, and put it oil side down on top of the dough. Roll it into a thin rectangular shape, about 1/8th of an inch thick.
4. Peel off the top piece of parchment paper. Slide the bottom parchment paper and the flattened dough onto a baking sheet/tray. With your fingers or spatula move any thinned edges towards the center so they stay even in thickness for uniform cooking.

   If desired, you can lightly brush the surface with a little water or olive oil and sprinkle with additional dried herbs, sesame seeds, or flaky sea salt.

5. Using a pastry cutter or pizza slicer, cut the dough into small squares. Using a fork, poke holes into each square.
6. Bake for 15-20 mins until golden brown. Check after 12 minutes as the outer crackers can cook quicker than the inner ones.
   If you want them extra crispy, turn off oven, leave the door open slightly and leave crackers inside for an additional 10-15 minutes.

Nots! Store at room temperature in an air tight container for up to 2 weeks. If the crackers soften from humidity, pop them back in the oven to recrisp.

For He satisfies the longing soul, and the hungry soul He fills with good things. Psalm 107:9

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