Crackers are one of those things I know how to make, and I know are easy to make, but I always end up buying instead. But this weekend I decided to stop being lazy and make a batch, and they turned out delicious! These babies are gluten free and of course vegan, and they make a great portable snack.
Just blend together some chickpea flour, some ground flax, baking soda, a bit of olive oil, and some dried herbs and you’ll have a nice ball of dough. Sandwich it between two sheets of parchment paper and roll it out (make sure it will still fit on a cookie sheet).
Using a knife or a pizza cutter, cut it into 1″x1″ (or so) squares – you can of course be all tidy about it, but I like to just roll it out and cut them however and then add “rustic” to the recipe title. Much easier! Poke a few holes in each cracker with a fork so they don’t puff up in the oven.
Then pop it in the oven at 350 for about 15-20 minutes or so, or until they are just starting to brown around the edges.
Snap them apart and lay them out on a plate.
Rustic Rosemary & Herb Crackers
- 1 cup chickpea flour besan
- 2 tbsp ground flaxseed
- 1/8 tsp baking soda
- 1/2 tsp olive oil
- 1/2 tsp salt
- 1 tsp dried rosemary
- 1 tsp dried sage
- 1/2 tsp thyme
- 1 cloves garlic minced
- 1/4 cup water or more, as needed
- Combine all ingredients in a large bowl and mix until a dough forms. Add a bit more water or chickpea flour as needed to get a workable dough.
- Sandwich the dough between two sheets of parchment paper and roll out – try to get them as thin as possible, about 1/8-1/4 inch thick. Cut into 1″x1″ squares, poking holes in each cracker to prevent them from puffing.
- Bake at 350 F for 15-20 minutes, until the edges are starting to brown and the crackers are firm.