These gluten-free crackers are crunchy and much more flavorful that commercial gluten-free crackers which sometimes taste like farm animal food.
- 1/2 cup chickpea flour (garbanzo bean flour)*
- 1/2 cup almond flour (almond meal)
- 1 teaspoon Casina Rossa Herbs&Salt
- 1-2 tablespoons coconut oil
- 3-4 tablespoons water
- Additional sea salt for sprinkling
- Preheat oven to 400 degrees F/200 C.
- Mix the dry ingredients in a boil, add 1 tablespoon of the coconut oil and crumble with fingers or a whisk. Slowly add water until the mix becomes a dough. Knead for a few minutes until its smooth.
- Place the dough ball between two sheets of parchment paper and roll out until it’s about 1/8″ thick.
- Remove the top piece of parchment and cut the crackers into desired shape with cookie cutters or a pastry wheel.
- Carefully transfer crackers to a baking sheet, brush them with melted coconut oil and sprinkle with a little sea salt (other flavored salts are good for this too) and bake them for about 10-15 minutes, until they are slightly golden.
*You can find chickpea flour at specialty grocery stores. In the Seattle area you can find it at Big John’s PFI. Bob’s Red Mill also makes a one available in better grocery stores.