Chickpea flour crackers
With this chickpea flour, the humidity is very important to have crispy crackers. As soon as the liquid is a little overdosed, the crackers become hard to chew. For this reason, I measure all the ingredients on the kitchen scale. Thus, even liquids are in grams.
320 g chickpea flour
35 g almond or hazelnut powder
25 g sesame seeds
50 g raw sunflower seeds
70 g chopped raw nuts (walnuts, hazelnuts, almonds) or raw pumpkin seeds
1 teaspoon ground cumin
1 teaspoon baking soda
1 teaspoon salt
90-95 g oil (or 8 heaped teaspoons)
90-95 g warm water
1 teaspoon apple vinegar
Corn semolina to knead and roll out the dough
Mix together all dry ingredients and nuts in a bowl. Stir with a fork to aerate and make a hole in the middle. Then pour in the oil, vinegar and water. Knead until you get a smooth and firm dough. Sprinkle with semolina, if too sticky. Let rest.
Roll out the dough on a baking sheet to 3-4 mm thickness (sprinkle with semolina all the way through). Stamp out crackers with a cookie cutter or just make squares with a pizza cutter. Prick each cracker with a fork and transfer it on an ovenproof tray lined with baking paper.
Bake the chickpea crackers at 175°C for 20-21 minutes until golden brown. If they feel soft to the touch, let them cool completely in the oven (turn off the heat and leave the oven slightly open).
Store in an airtight container to keep them crisp for a week (otherwise, they soften and lose their flavor).