Chickpea Flour and Flaxseed Crackers
I think I am currently in one of the busiest periods of my life.
This year I both established my business (knock on wood) and decided to step out of my comfort zone in sports
and turn to a new field I'm less familiar with. (I'll share more later; meanwhile, I'm suffering in silence)
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I find myself trying very hard to eat properly, but I admit that due to stress, I sometimes forget to take lunch with me.
That's why I started going everywhere with a small paper bag containing a few chickpea flour crackers I prepared the night before.
In my opinion, it's a great solution for those hectic, crazy days when I don't have time for a proper meal (I've had many of those lately).
As you can see in the video, these crackers are very easy to make.
All you need is chickpea flour, spices, flaxseed, and into the oven they go.
They are delicious and can be kept for several days in a sealed container.
These crackers are perfect with some vegetables and vegan cheese—an easy, quick meal that will keep your energy levels up all day.
A bit about the recipe:
- I used chickpea flour, but you can certainly use any flour you desire—lentil, spelt, teff, or wheat flour.
- If you're making these for young children or don't like spicy paprika, just omit it. It's definitely not mandatory.
- If you don't have Hawayij, replace it with turmeric and cumin.
- I want to emphasize: the fatty acids in ground flaxseed, namely Omega 3, are not destroyed by heat and are not harmful. So you can relax and munch away.
- I added 2 tablespoons of olive oil, which is about 150 kcal. I really don't recommend reducing this amount, otherwise the crackers won't be as tasty.
- If you feel like treating yourself with more oil and calories, go for it. It will be even tastier.
How to eat them?
3-4 crackers combined with a protein-based spread and some vegetables can be a light meal solution, or alternatively, 1-2 crackers can serve as a healthy snack.
Nutritional values by Nutritionist and Fitness Coach Noam Bachar:
One cracker weighing 10g:
50 kcal
2g protein
5g carbohydrates
2g fat
1g Omega 3
36 mcg Folate
Want crackers with no flour at all? Click here
Chickpea Flour and Flaxseed Crackers
Ingredients
- 1 cup chickpea flour
- 2 tsp dried oregano
- 1 tsp spicy paprika
- 1 tsp Soup Hawayij
- 1 clove crushed garlic
- 3 tbsp ground flaxseed
- 1 tbsp whole flaxseed
- 1/2 tsp salt
- 2 tbsp olive oil
- 1 cup water
Instructions
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Preheat oven to 220 degrees Celsius
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Mix all ingredients well until a uniform paste is formed
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Spread the mixture onto a baking sheet
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It is very important to spread the mixture as thin as possible—otherwise, the crackers won't be crispy
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Bake for about 15 minutes until the edges are browned and slightly charred
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If the center remains thick and not crispy while the sides are done, remove the tray from the oven, cut away the ready edges, and return the rest to the oven for a few more minutes
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Keep in a paper bag or an airtight container for about 3 days
