Oat, chickpea and rosemary crackers

Oat, chickpea and rosemary crackers
Yields 3
A healthy homemade cracker, perfect as a vessel for many delicious toppings. Dairy and wheat free.
Prep Time
40 min
Cook Time
25 min
Prep Time
40 min
Cook Time
25 min
  1. This recipe makes about 3 dozen crackers
  2. 2 cups of oat flour
  3. 2 cups of chickpea flour
  4. 2 teaspoons salt
  5. 1 teaspoon baking powder
  6. 4 teaspoons chopped fresh or dried rosemary
  7. 1 large egg
  8. ¼ cup of good quality olive oil
  9. ¼ cup of coconut oil for brushing the cracker before baking
  10. extra salt and freshly ground pepper for dusting
  1. In a large bowl combine the dry ingredients and give it a really good stir. Add the egg, olive oil and a ¼ cup water, using your hands mix this into a dough. Keep another ¼ cup of water spare and use it teaspoon at a time until the dough is nice a soft, not too dry and not sloppy.
  2. Tip the dough out onto a surface and roll it out about 2mm thick. I tend to this in two portions otherwise there is too much dough to manage. If the dough is a bit crumbly simply push it back together. Using a fluted pastry cutter, cut out circles and lay them on trays. Re-roll the scraps until you have used up all the dough.
  3. Cover the trays and put them in the fridge for about 30 minutes, to allow the dough to rest.
  4. Preheat the oven to 180ºC.
  5. Using a teaspoon, smear the top of each cracker with a little coconut oil, sprinkle with salt and freshly cracked pepper. Bake in the oven for about 25 minutes until golden brown.
  6. These crackers keep for a few weeks in an airtight container.
  7. Serve topped with hummus, avocado, cream cheese or any other delicious topping of your choice.
Amanda In The Kitchen https://www.amandainthekitchen.com/

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