Garlicky Onion Crackers With A Trio Of Seeds

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9 Ingredients

Number of servings

24

4teaspoons salt
2tablespoons olive oil
2tablespoons sesame seeds
2tablespoons black sesame seeds
2tablespoons poppy seeds
2tablespoons baking powder
115grams chickpea flour
1/4teaspoons onion powder
1/4teaspoons garlic powder

Nutrition per serving

2% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

To make the topping, in a small bowl combine the sesame seeds, black sesame seeds, and poppy seeds. Set aside.

Step 2 of 6

Preheat the oven to 190°C (Gas 5). Prepare a clean, flat work surface and cut 2 large pieces of baking parchment, each about 30 x 40cm.

Step 3 of 6

To make the dough, in a large mixing bowl combine the baking powder, chickpea flour, salt, onion powder, garlic powder, and oil. Gradually incorporate 60ml of water until a dough forms, adding additional water a spoonful at a time as needed, until the dough is just pliable. Place in the fridge to rest for 10 minutes.

Step 4 of 6

Divide the dough into 2 pieces and place side by side between the two sheets of baking parchment, about 12cm apart. With a rolling pin, roll out as thinly as possible into 2 rectangles, about 3mm thick.

Step 5 of 6

Remove the top sheet of baking parchment. With a pizza cutter or paring knife, score the dough into 3 x 3cm squares, making 24 crackers. Brush the dough with 1-2 teaspoons of water, then sprinkle the seed mixture evenly across the top.

Step 6 of 6

Transfer the bottom piece of baking parchment directly onto a baking sheet. Bake for 10-15 minutes until the edges start to brown and the crackers are firm. Leave to rest at room temperature for 5 minutes, then break the crackers apart. Store in an airtight container for up to 3 days.