These little crackers have become our family’s favorites! Not only do they taste good, but they’re also vegan, grain free, nut free, egg free and gluten free, plus they have a lot of fiber and protein (3.2 g of fiber and 7.2 g protein per delectable serving). So all you need is just a few ingredients and a bit of time and you’ll have the best snacks to go in no time!
2 cups chickpea flour and a bit more for dusting
1/3 cup nutritional yeast flakes
1/4 cup neutral oil (avocado, or olive)
1,5 teaspoons cane sugar
1/2 teaspoon fine sea salt
4 tablespoons warm water (more, if needed)
1 tablespoon Dijon mustard
additional herbs if
Optional: large grain sea salt for topping or herbs etc
Preheat oven to 175 celsius and find a large baking sheet.
In your bowl, mix together the chickpea flour, nutritional yeast, sugar, and salt. Then add the oil to the mixture, mustard and 4 tablespoons water. Stir it until it’s all blended. I know the dough seems very dry at first, but keep on stirring until completely blended. Then add a bit more water, only if needed to combine all the dry ingredients. The dough should be smooth and stiff, but not super sticky.
Divide dough in half or in thirds. Shape one of the dough parts into a a rough rectangle or square and place onto a large piece of parchment paper (about the size of the baking sheet) that has been lightly dusted with chickpea flour. Using a rolling pin, roll it very thin rectangle. Try and make as even rectangle as possible.
Using a pizza cutter or a sharp knife, cut the rectangle into smaller crackers or any desired shape. What I do here is brush it with water and sprinkle with salt. (Yum!)
Bake in the preheated oven for 15 to 20 minutes until light golden brown. Remove from oven and lift parchment (with crackers) onto a cooling rack. Cool completely. Break into pieces. Repeat with remaining dough.
Serving Size: 10 crackers
Sugar: 2.7 g
Sodium: 173.8 mg
Fat: 8.5 g
Saturated Fat: 1.3 g
Carbohydrates: 14.5 g