Gluten-Free Chickpea Crackers
Chickpea crackers? Yes, please!
Sometimes a celery stick just doesn't suffice for a crunchy snack on the Eczema Detox programs, so we have a solution... chickpea crackers.
These tasty crackers are the perfect snack option, and much more affordable than buying a box of gluten free crackers from the store. There's no fancy tricks to making these crackers, so you can whip them up regularly.
They're ideal for a picnic, dinner party or as an on the go snack, to ensure you have your own eczema friendly food amongst itch promoting snacks. They can be paired perfectly with our sesame-free hummus or carrot hummus.
I have also tested these crackers with my picky 4-year-old nephew and he gave them the tick of approval. They would work wonderfully in kids school lunchboxes.
The health benefits:
Chickpea flour is also known as besan flour and is a nutritious gluten-free flour, rich in folate, magnesium, manganese, iron, zinc and dietary fibre.
Garlic is excellent for heart health and the circulatory system. It can lower cholesterol and help regulate blood sugar levels. Avoid store-bought garlic paste or herb pastes as they may contain vinegar and other problematic ingredients that will affect your results.
I hope you love these crackers. They are healthy, crunchy, crispy, flavoursome, easy to make and best of all, eczema friendly!
NOTES:
These crackers are FID friendly (Food Intolerance Diagnosis program from The Eczema Detox), and can be paired with sesame-free hummus for an FID friendly snack. If you do not tolerate chickpeas you could sub for lentil or spelt flour (however, these flours have not been trailed).
INGREDIENTS
- 1 cup of chickpea (besan) flour
- 1/4 cup of warm water
- 1/2 teaspoon of good quality salt such as sea salt
- Optional - 3/4 teaspoon of garlic powder
Crackers topping options
- Garlic powder
- Good quality salt such as Celtic Sea Salt
- Dried chives or parsley
- Poppy seeds
- Chia seeds - do not use in following the FID program
- Flaxseeds - do not use if following the FID program
METHOD
- In a bowl, add the chickpea flour, salt, and mix together, then pour the water into the bowl and mix together using your hands. The final dough should not be too sticky or too dry so add additional water or flour to the dough if needed.
- Move the dough to a well-floured bench and cut into 3 even sections. Grab one of the sections and coat well on both sides with additional chickpea flour then move to the floured benchtop and roll out the dough as thin as you can using a floured rolling pin (about 1/2 mm thick).
- To ensure the dough does not stick, continue to turn it over onto opposite sides as you roll out the dough and keep flouring the bench so it does not stick. if you do this you should easily be able to remove the dough from the bench.
- Once the dough is rolled out evenly use a cookie cutter of your choice to create the cracker shapes. We used a round cookie cutter with wavy edges, 5cm in diameter. If you do not have a cutter you can cut the crackers into squares or triangles using a knife.
- Remove the cracker cutouts and place them side by side onto a baking tray lined with baking paper. Top with your toppings of choice and press down lightly to ensure the seasoning is fixed into the dough. Use a fork or toothpick to prick each cracker in the middle (this will stop the crackers from puffing up).
- Place in the oven for 10-15 minutes or until golden and crispy.
NOTE: The crackers will need to be cooked in batches, so use the first section of dough to make a batch of crackers, place in the oven and continue with rolling the next batch of dough whilst the crackers bake.
- When each batch of crackers is cooked move to a fresh sheet of baking paper to cool.
- Store in an airtight container at room temperature and enjoy!
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At Eczema Life, we recommend following a low food chemical program based on nutritionist Karen Fischer's 'The Eczema Detox' book. Along with our additive-free supplements for skin health and wellbeing.
Click on the images to view more details:
Food photos by Karen Fischer, recipe by Katie Layland
