The purpose of eating, as I’ve said before, is not only for enjoyment, but also for nourishment. So why should you eat crackers be made of highly refined white flour, preservatives and hydrogenated fats?
Instead, just make your own with whole food ingredients. Like these besan (chickpea) crackers, which are so easy to make and yummy to boot. That way you’ll get more bang for each calorie (not that I count those suckers) — so much so you won’t need to eat much to feel satiated (or nourished).
I have made these crackers a few times and they don’t disappoint. They remind me of the besan snacks my mum used to make called ‘neemkin’. But they were fried. These are way healthier.
Serve with a homemade dip, like guacamole, and you’ve got yourself one neat snack. I have also served these to guests, and they all loved them!
Now, go on, make these crackers. Then come back to let me know how you went in the comments.
Have a happy, healthy weekend!
PS: Don’t forget about this awesome giveaway. There’s still time to be in the draw.
I adapted this recipe from the lovely Sherilyn over at Wholefood Promise — a fertility nurse whose food photography is so good that you could almost eat her creations off the screen.
- 1 cup (250 ml) chickpea (besan) flour
- 1 cup (250 ml) almond meal
- 2 tbsp (30 ml) ground linseeds (flaxseeds), or LSA
- 2 tsp roasted, ground cumin (optional)
- ½ tsp sea salt
- 2 tbsp (30 ml) extra virgin olive oil
- 100–120 ml water
Preheat oven to 180C/350F (160C/320F fan-forced)
In a bowl whisk together the dry ingredients.
Add the oil and gradually add the water.
With clean hands form a dough. The dough should not be sticky — it should come together easily to form a ball. If it’s sticking to the bowl, add a little more chickpea flour. If the dough is too dry, you can add a little more water.
Halve the dough. Roll one half between two sheets of baking paper (so it doesn’t stick) until ~2 mm thick.
Cut into squares and spread on lined baking tray
Bake for 15–20 minutes until lightly browned. Cool on wire rack before serving.
Repeat with remaining dough.