- 1 cup chickpea flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons dried rosemary
- 1 1/2 teaspoons dried thyme
- 1 1/2 teaspoons caraway seeds
- 1/2 teaspoon garlic powder
- 3 tablespoons ground flax
- 1/2 cup water
- 1 tablespoon olive oil
- 1 tablespoon sesame seeds
- 1 pinch coarse sea salt (optional)
- Preheat oven to 350º F. Line a baking sheet with parchment paper or a silicone mat. I prefer using a silicone mat for baking delicate food, such as these crackers, to prevent them from burning.
- In a small bowl, mix the ground flax and water together and set aside.
- In a medium-sized bowl, mix the chickpea flour, salt, dried herbs and caraway seeds together.
- Add in the wet ingredients to the bowl and stir until everything is well incorporated. If the batter is still dry, add another tablespoon of water.
- Pour the batter onto the lined baking sheet. Run your hands under water and get them very wet. Next, flatten out the batter into one very thin layer. The batter is quite sticky, so keeping your hands very moist when spreading out the batter makes this step easier. I like to spread the batter out very thinly to ensure crisp crackers.
- Sprinkle sesame seeds and the coarse sea salt on top of the batter.
- Bake the crackers for 15 minutes and check to see if they have browned. If the edges and the tops of the crackers have browned significantly, then pull them out of the oven. Otherwise, continue baking the crackers at 2 to 3-minute intervals. My total baking time was about 23 minutes, but it may be different in your oven.
- Let the crackers cool before breaking them into large pieces. Enjoy on their own or with your favorite dips!
PER SERVING *
|Calories210Calories from Fat100|
|% DAILY VALUE*|
|Calories from Fat100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.