Hazelnut + chickpea crackers ~ gone seedy recipe

more crackers in the basket

sprinkled with salt, freshly ground cumin and powdered garlic

crackers with Gomasio herbal seafood blend from Erie PA shown in the basket

topped with sunflower seeds, salt and sweet nice - my favorite

sesame and salt topper

more crackers added to the basket

So, I usually make stuff out of what I have in the kitchen, and what seems fresh or fun or tasty, and of course nutritious.

Ingredients

• 1 + 2/3 cups flour - I used roughly half hazelnut flour that I ground freshly myself in a spice grinder and the other half chickpea flour. I never use wheat flour… boring!

• 1/2 tsp baking soda

• 1/2 tsp of the best fine grain Celtic sea salt (keeps these healthy)

• 1 tsp olive oil

• 1/2 cup water - be careful with this, if it is too much, you will need more flour

Instructions

• Preheat the oven to 400ºF/200ºC

• In a bowl, add the dry ingredients, mix together and then add in the wet ingredients.

• Kneed together into a ball and let sit in the fridge or somewhere cool for 1/2 hr (or not)

• Roll it out between flour dusted parchment paper as thin as possible - possibly a 1/4” thick at most. (I make them into 2” balls and press them between two pieces of parchment paper with a tortilla press, it is easier for me that way)

• Cut your design with a pizza cutter and then without removing the lower parchment, transfer it to the baking dish where you can add your toppings. Use toppings like more salt, sesame seeds, sunflower seeds, anise is nice, poppy seeds, etc. even cracked pepper, dried tomatoes, and/or herbs could be nice! Go wild on this part.

• Bake it in the oven for about 15 minutes or until they turn golden brown. If don’t back them enough, they will be more like biscuits. If you bake them too much, they will be too hard.