These Chickpea & Green Buckwheat Crackers – just a simple, delicious, and healthy snack that takes exactly 20 minutes from start to finish. So No fancy introductions or nostalgia here.
Ingredients
1 cup Chickpea flour
1 cup Green buckwheat flour
1/4 cup Pumpkin seeds
1/4 cup Sunflower seeds
1/2 cup Sesame seeds
2 tbsp Caraway seeds (Kimel)
1 tbsp Vinegar
1/4 cup Olive oil
5 tbsp Tahini (raw)
1 cup Lukewarm water
1.5 tsp Salt
1 tsp Cumin
1/4 tsp Chili flakes (adjust to your heat preference)
Preparation
Preheat: Heat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a large bowl, combine the flours, seeds, and spices (salt, cumin, chili).
Add Wet Ingredients: Add the vinegar, olive oil, and tahini. Gradually pour in the lukewarm water while stirring until you get a uniform, slightly sticky batter.
Spread: Divide the mixture between the two baking sheets. Pro tip: Place another sheet of parchment paper on top of the dough and use a rolling pin to flatten it until it is very thin and even.
Score: Remove the top parchment paper. Use a pizza cutter or a knife to score the dough into squares or rectangles (this makes them easy to snap apart after baking).
Bake: Bake for 15–20 minutes until the crackers are golden brown and firm to the touch.
Cool: Let them cool completely on the tray to reach maximum crunchiness.
Isn’t easy?? And gluten free!!
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