Oat, Chickpea & Rosemary Crackers
A healthy homemade cracker, perfect as a vessel for many delicious toppings. Dairy and wheat free.
Servings
20 crackers
Ready In:
60min
Good For:
Baked Goodies
Introduction
About this Recipe
By: Amanda Higgins
Many moons ago my daughter had to go on a very restrictive eating program to reduce inflammation and candida in her body. These little crackers saved the day. They are dairy, yeast & gluten free but taste lovely. They stay crunchy in an air tight container for weeks.
Chickpea flour is full of healthy nutrients. It is a great alternative to wheat flour, it is lower in carbohydrates and calories yet richer in protein and fiber. A great blood sugar balancing snack.
Ingredients
2 cups of oat flour
2 cups of chickpea flour
2 teaspoons salt
1 teaspoon baking powder
4 teaspoons chopped fresh or dried rosemary
1 large egg
¼ cup of good quality olive oil
¼ cup of coconut oil for brushing the cracker before baking
extra salt and freshly ground pepper for dusting
Step by Step Instructions
Step 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.
Step 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.
Step 3
Preheat the oven to 180ºC.Cover the trays and put them in the fridge for about 30 minutes, to allow the dough to rest.
Step 4
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.
Step 5
These crackers keep for a few weeks in an airtight container. Serve topped with hummus, avocado, cream cheese or any other delicious topping of your choice.
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Oat, Chickpea & Rosemary Crackers
- Total Time: 1 hour 5 minutes
- Yield: 3 dozen 1x
- Diet: Gluten Free
Description
A healthy homemade cracker, perfect as a vessel for many delicious toppings. Dairy and wheat free.
Ingredients
- This recipe makes about 3 dozen crackers
- 2 cups of oat flour
- 2 cups of chickpea flour
- 2 teaspoons salt
- 1 teaspoon baking powder
- 4 teaspoons chopped fresh or dried rosemary
- 1 large egg
- ¼ cup of good quality olive oil
- ¼ cup of coconut oil for brushing the cracker before baking
- extra salt and freshly ground pepper for dusting
Instructions
- 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.
- 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.
- Cover the trays and put them in the fridge for about 30 minutes, to allow the dough to rest.
- Preheat the oven to 180ºC.
- 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.
- These crackers keep for a few weeks in an airtight container.
- Serve topped with hummus, avocado, cream cheese or any other delicious topping of your choice.
- Prep Time: 40 Minutes
- Cook Time: 25 minutes
- Category: baked goodies
Keywords: Amanda In The Kitchen, The Health Nut, Oat cracker, gluten free crackers, dairy free crackers, dietary requirement crackers, rosemary crackers, salty crackers, healthy food
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