Monday, 17 December 2012
Gluten Free Chickpea Crackers
These little crackers are really easy to make and provide a great gluten free alternative to most other savoury biscuits. These are perfect dunked into tapenade or topped with sour cream and smoked salmon….perfect as a little canapé when entertaining this festive season. And to add to the festivities rather than using the normal round cutters why not try something a little more appropriate, like my little stars!?!
1 can chickpeas (drained)
1 tablespoon basil pesto
1 tablespoon olive oil
½ teaspoon gluten free baking powder
50g gluten free flour
25g black olives (chopped into tiny chunks)
Pre-heat oven to 160 deg C / 320 deg F
Place the chickpeas, pesto and olive oil into a liquidiser of food processor and blitz until a smooth paste is formed.
Transfer the mixture to a large bowl and combine with the remaining ingredients to form a firm dough.
Liberally dust the work surface with gluten free flour. Carefully roll out the dough until about 1/2cm thick. Then cut out crackers into your desired shape using an appropriate cookie cutter.
Transfer the little crackers to a baking tray lined with non-stick baking parchment and place in the oven for 20 minutes until golden brown.
Remove from the oven and allow to cool slightly before transferring to a cooling rack. Once cooled the crackers can be kept into an air tight container for a couple of days until required.
This recipe was inspired by a recipe at Gluten Free Goodness .