Chickpea and sesame crackers
Makes about 20 crackers
This recipe does require a food processor. It is wonderful to be able to make your own wheat and dairy free tasty crispy crackers. These are great for with a lunch salad, or as a snack.
1 ½ cups chickpea flour
½ cup sesame seeds
½ tsp salt
A handful of fresh chopped coriander or 1 tsp dried coriander
¼ cup water
Finely grind the sesame seeds in a coffee grinder or high speed blender. Pre-heat the oven to 180 degrees C.
Combine all ingredients except water in the food processor. Slowly add the water in a dribble, stopping to check the mixture for stickiness. You want to end up with a ‘cookie’ type dough that can be rolled out. Once your dough feels firm, not to dry and not to sticky, kneed a little and then roll out to about 3-5 mm thick.
I roll the dough directly onto a baking try with a non-stick baking sheet on top. I do need to sprinkle it with a bit more chickpea flour now and again to stop it sticking. Once rolled out score the dough into squares and bake for 15-20 min at 180 degrees c.