FOR WHEN YOU WANT SOMETHING HEALTHY AND DELICIOUS..
You know how it is.. you’re suddenly starving or you just need/want a bit of yummy crunch factor, BUT you’re trying to FEED YOUR SOIL, so whilst the chips are VERY tempting, you know you can do better. THIS, my lovelies, is where God’s Crackers™ enter the picture.
Since I first made these, where I diligently followed the original recipe, I have obviously tweaked the f#@k out of them to suit my own taste preferences, and to what I have in the pantry . I make a batch every Sunday and they sit quite happily (i.e do not go soggy or stale) in a sealed glass container in my pantry. Bonus, they’re gluten free.
Top them with avo and tomato, smear with nut butter, pesto, hommus or other dippy situation. Plate up with cheese, olives and some fruit for a fancy AF platter. Guaranteed better than any store bought cracker and SO EASY TO MAKE. Even a non-cook can do it. #Truth. Here goes.
Measure ⅔ cup of chickpea flour (besan - supermarkets have this in the flour section, usually top shelf). Put into a mixing bowl with ⅓ cup of warm water. Give it a good ‘ole squeeze together to mix it good and then let it sit for 10-15 mins.
Get a measuring cup - a ONE cup one. Fill this baby with a mix of seeds. I fill half with mix sunflower and pumpkin seeds, then the remaining half cup I throw in hemp, sesame (black and white), flaxseed and whatever else to make up ONE cup total. Don’t overthink this. A CUP OF MIXED SEEDS. That’s it. Chuck into the bowl with the chickpea flour/water.
ADD 2 tbls nooch (nutritional yeast - from supermarket. 2 tbls EVOO (olive oil). 1 tsp each garlic and onion powder.
SPICES - Here’s where you tweak to suit YOUR tastebuds. I like to add 1/2 tsp salt (I like kala namak - black Himalayan salt from String and Salt that smells like rank farts, but tastes amazing). 1 tsp chilli flakes (or powder). 1/2 tsp smoked paprika, a sprinkle of dried herbs (rosemary is gorge). 1 tsp tumeric (because anti-inflam), pepper (makes the tumeric work).
These are suggestions. Have a play around. I have added dukkah, furikake (Japanese seaweed rice seasoning), wasabi powder, garam masala, chermoula, baharat. The possibilities are ENDLESS and I PROMISE, you can’t mess it up. #BeBrave #BeBold.
Smoosh it all together. It will be a little bit sticky, but come together easily.
Grab a baking sheet and line it with paper. Dump the GC lump onto it, cover with another sheet of baking paper and roll it out. You want it thin - about half a cm. If it crumbles at the edges, do not fret! Grab those bits and smoosh them back into the centre.
Bake at 180deg for about 10 mins. The edges will be darker than the middle.
Turn oven down to 150 and bake another 5 ish. You want it to be a beautiful golden colour.
Take out and leave to cool completely. Once cool, break into pieces and store. Enjoy. x
