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Chickpea & Seed Crackers



Makes 2 trays

60g pumpkin seeds

50g sunflower seeds

30g sesame seeds

50g oat flakes or buckwheat if gluten free

100g biona chickpea flour

1 tsp salt

100ml olive oil

100ml water 

1 tbsp dried mixed herbs

1. Preheat your oven to 175/C.

2. Measure out pumpkin, sunflower & sesame seeds, oats and  biona chickpea flour. Stack one another on top of each other in a mixing bowl. 

3. In a jug, measure the olive oil but keep the water separate. 

4. Add the olive oil to the dry ingredients, adding the water after. Mix together and add more water if too sticky. Set aside for 7 minutes to allow to thicken up. 

5. Divide the dough in half. Roll out the dough thinly between two pieces of baking paper.

6. Place on a baking tray and peel away the top sheet and shape the crackers. Bake for 18-20 minutes and then leave to cool before cracking them up and eating them.

Store in a dry and cool place. 

Allergens: Seeds. 

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