Besan Crackers

I've just found this wonderful recipe on www.themindfulfoodie.com and want to share it.

    1 cup (250 ml) chickpea (besan) flour
    1 cup (250 ml) almond meal
    2 tbsp (30 ml) ground linseeds (flaxseeds)
    2 tsp roasted, ground cumin (optional)
    ½ tsp sea salt
    2 tbsp (30 ml) extra virgin olive oil or coconut oil
    100–120 ml water

Preheat oven to 180C/350F (160C/320F fan-forced)

1.   In a bowl whisk together the dry ingredients.
2.   Add the oil and gradually add the water.
3.   With clean hands form a dough. The dough should not be sticky — it should come together easily to form a ball.  If it’s sticking to the bowl, add a little more chickpea flour. If the dough is too dry, you can add a little more water.
4.  Halve the dough. Roll one half between two sheets of baking paper (so it doesn’t stick) until ~2 mm thick. 
5. Cut into squares and spread on lined baking tray
6. 6  Bake for 15–20 minutes until lightly browned. Cool on wire rack before serving.
   
   Repeat with remaining dough.

All ready to go

Mixed ready to roll out

Ready to go into the oven

Ready to eat with a yummy pate

I'll