Photo Credits: BuonaPappa
In a world that often seems to prioritize convenience over nutrition, it’s refreshing to stumble upon a simple and wholesome snack that combines both effortlessly. Enter chickpea seed crackers – a delightful blend of chickpea flour, an array of nourishing seeds, and a hint of rosemary. Not only are these crackers a delicious and satisfying treat, but they also have a ton of health benefits that make them a winning choice for anyone seeking a crunchy, guilt-free snack.
Pumpkin seeds are a treasure trove of essential nutrients like magnesium and zinc, while hemp seeds are renowned for their high-quality protein and omega-3 fatty acids. Sunflower seeds, on the other hand, provide a hearty dose of vitamin E and heart-healthy fats. Chickpea flour, as the base of our crackers, not only imparts a delectable nutty flavor but also offers an excellent source of plant-based protein and fiber. Whip these up in 30 mins and enjoy!
1/2 cup pumpkin seeds (sprouted organic)
1/4 cup hemp seeds
1/4 cup sunflower seeds
1/2 tsp garlic powder
2/3 cup chickpea flour
1 tsp sea salt
2 T olive oil
1/3 cup warm water
1 T chopped fresh rosemary
1/2-1 T flaky sea salt to sprinkle on top to taste
- Preheat the oven to 325F. Then combine all of the dry ingredients in a bowl.
- Pour the warm water and olive oil into the dry ingredients, stir well until everything is evenly saturated then leave on the counter to fully hydrate for 5 minutes.
- Pour the dough onto a piece of parchment paper then place another over top. Roll the dough out between the two sheets using a rolling pin until it is just under ¼-inch thick.
- Transfer to a baking sheet then remove the top layer of paper and sprinkle with extra flaky salt and rosemary. Bake for 28-30 minutes until golden brown. Then transfer to a cooling rack and allow to cool completely before breaking into pieces.