Soy and chickpea crackers
1 cup soy flour
1 cup chickpea flour
3 tablespoons sesame seeds
3 tablespoons chopped walnuts
3 tablespoons of ground flax
6 tablespoons sunflower or rapeseed oil
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried mint (optional)
About ½ cup water
In a bowl, mix all dry ingredients. Stir to evenly distribute and aerate the components. Pour in the oil and a little water (gradually). Make a smooth and soft dough.
Roll out the dough into a sheet of pastry 3 to 4 mm thick. Cut out biscuits of favorite shape or simply make squares with a pizza cutter. Prick each cracker with a fork to better aerate the dough.
Cook the soy and chickpea crackers in the oven at 180°C, about 20 minutes. Cool on a bamboo mat (for sushi) and store in an airtight box (to keep them crisp). These crackers make a perfect afternoon snack.