Smoked Paprika Gram Cracker
Did you know chickpeas have been in our cooking pots for over 7,000 years? Today, they’re probably best known for being one of the two main ingredients of hummus, and even airlines have them on the menu these days. Naturally gluten-free and very nourishing with a high, plant-based protein and a good selection of B-vitamins, this little bean deserves all the fame.
For our recipe we use gram flour made from chickpeas because it makes for a fabulous grain-free flour alternative.
Smoked Paprika Gram Cracker
Prep Time
50 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Course:
Breads, Crackers
Diet:
grain-free
Servings: 16 crackers
Ingredients
- 200 g gram flour
- 1 level tsp bread soda
- ½ tsp smoked paprika
- 1-2 tbsp milled chia or flax seeds
- 1 tsp coriander ground
- ½-1 tsp real sea salt
- 2 tbsp olive oil
- 150 ml filtered water
- 2 tbsp beetroot juice
Method
-
Preheat oven to 180C
-
In a bowl mix all dry ingredients
-
Rub in oil
-
Add water and carefully kneed into a dough ball
-
Leave to rest in the fridge for ½ hr
-
Using a rolling pin roll the dough out between two sheets of baking paper or cling film about ½ cm thick
-
Dust a surface with more gram flour and roll out dough to about 1cm
-
Cut out shape with a cookie cutter or with a knife into squares and place on a lined baking tray.
-
Bake for 15 min
-
Leave to cool completely
-
Store in dry, cool place in a tin or plastic container
Recipe Notes
Prep time is roughly 15-20 min; allow dough to rest for 30 min
