- 120g Chickpea flour
- 7.5 ml melted coconut oil or avo oil
- 80ml Water
- 7.5ml salt
- Grinded pepper to taste
- 15-25ml nutritional yeast (optional for cheesy flavour)
Preheat your oven to 180 C and prep a baking sheet with parchment paper. In a medium bowl blend together the flour, salt, pepper and Nutritional yeast. Stir in the coconut/avo oil then the water. When your dough begins to form a ball transfer the ball to the prepped working surface from the first step. If your dough is too dry, add a bit of extra water a teaspoon at a time. Knead the dough on the floured surface until your dough fully forms a ball. Then cut the ball in half and roll it out on the parchment papered baking sheet.
Tip: cover the dough with an additional piece of parchment paper to help prevent sticking to the rolling pin. Roll it to about 3mm-6mm thick.
Then use a pizza cutter or similar rolling cutter to cut your crackers into squares or desired shapes. Top will additional seasoning if desired such as Kosher Salt.
Bake your crackers until they begin to brown, takes approximately 10-15 minutes.Be sure to watch them carefully as they can burn quickly.
Then remove from the oven and allow to get crispy as they cool.
2 Vegan Protein serving & 1/2 Fat serving