Appetizers & Snacks

Chickpea flour crackers (gluten free)

October 27, 2015

This is a super simple recipe for all you gluten intolerants out there (and I know there are a lot of us). Intolerance towards a certain food or substance is different than an allergy, but still as dangerous as it can easily lead to allergies. I found out not long ago that gluten was not the thing for me… Even though my body was trying to tell me that for a long time, I only believed it until I was put in the situation of taking some blood tests. So now I know and I try to rediscover my favourite goodies in their just as delicious gluten free version.

So…everybody loves crackers, right? Salty, simple, with or without herbs and always nice to have around.

Here’s my quick and easy recipe which will satisfy your appetite for crunchiness.

You’ll need:

150 g chickpea flourDSC_0329

20 g ground flax seeds

100 ml water

1 tbsp. olive oil

a pinch of salt

1 tbsp. mixed dried herbs (I mixed some rosemary, oregano and cumin seeds)

1 tbsp. sesame seeds on top


How to:

Preheat the oven at 175 degrees Celsius.

For baking I used a silicone mat. Check on the back to see what’s the highest temperature you can use it at. (mostly max. 200 degrees Celsius, so you’ll have no problem using it for this recipe). You can also use a regular flat baking tray for your crackers but a silicone mat is much more flexible and easy to use when making these really thin crackers.

Place a baking sheet on your mat so that the crackers don’t get stuck to it.

Now let’s prepare the batter. Mix the flax seeds with the water in a blender. In one or two minutes the mixture should be sticky and wobbly, kind of “eggy”. (this mixture is actually called flax eggs and is used a lot in vegan recipes instead of normal eggs).

In a big bowl mix the flax eggs with the flour, salt, oil and herbs.

Transfer the dough onto the baking sheet and spread it with your wet hands. (if you wet your hands constantly while spreading it, you will spread it better and it won’t get stuck to your hands).

Do the rest of the spreading with the aid of a wet rolling pin (yes, also wet!) and spread the dough as thin as possible.

Spread sesame seeds and a bit of sea salt all over and then press them with the rolling pin.

Bake at 175 degrees Celsius for 25 – 30 minutes. Leave to cool down slowly, then break into pieces. Serve them
simple or with a hummus spread.


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