Chickpea flour and seed crackers, with lots of fragrant seeds like fennel seeds that I absolutely couldn’t avoid adding. My memory of the mountains, speaking of Dolomites, is where I have always eaten a very flat herb bread with lots of fragrant fennel seeds, and forgive me if I don’t remember the exact name. I thought of chickpea flour crackers and my friend who doesn’t like gluten, or rather, gluten doesn’t absolutely like her, so I thought of her and prepared these delicious and fantastic seed crackers as a substitute for bread.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 220.83 (Kcal)
- Carbohydrates 19.67 (g) of which sugars 3.26 (g)
- Proteins 8.95 (g)
- Fat 12.32 (g) of which saturated 1.46 (g)of which unsaturated 4.92 (g)
- Fibers 5.30 (g)
- Sodium 361.27 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups chickpea flour
- 1/4 cup sunflower seeds
- 3 tbsp pumpkin seeds
- 3 tbsp flax seeds
- 1 tbsp black sesame seeds
- 1 tbsp sesame seeds
- 1 tbsp fennel seeds
- 1/2 cup water
- 1/4 cup extra virgin olive oil
- 1 tsp paprika
- 1 1/2 tsp fine salt
Tools
- Baking Tray
- Bowl
Steps
Of course, I chose the seeds I use most often in my kitchen and that I like, but it’s clear that you can choose others, the important thing is the final weight, 100 grams in total. Mix the mixed seeds into the chickpea flour.
Add the paprika and salt to the seed and chickpea flour mixture.
Add the extra virgin olive oil and room temperature water
Start mixing the dough with a fork and then continue with your hands until it’s well combined.
Roll out a very thin layer on parchment paper with a rolling pin, then brush the surface with oil using a pastry brush.
Use a knife to mark small squares without cutting through or removing them from the sheet.
Place on a baking tray and bake in a preheated oven at 350°F for 20 minutes
Once the time is up, remove the crackers from the oven and let them cool.
And here they are, ready, the chickpea flour and seed crackers
Once cooled, separate them by gently pressing with your fingers where you previously marked with a knife.
Ideal for everyone!
Wrap them in a stylish transparent bag with a red bow and a sprig of rosemary. You’ve just created a small gift for a gluten-free friend or relative, and they will be thrilled.
