I hate when you want some crackers with dip and you go to the supermarket and everything is just COVERED in plastic packaging. As someone who thinks of themselves as mindful to the amount of packaging everyone goes through, it can be a bit tough to grab those crackers off the shelves.
But fear not environment-loving friends, I have the solution!! It’s an easy, three ingredient, basic cracker recipe that takes no time to cook up and will have you eating your super yum dip/cheese/what-ever-else-you-put-on-crackers without the guilt of total planet destruction.
You’re own homemade gluten free vegan crackers. NEED I SAY MORE?
- 1/2 cup chickpea/besan flour
- 1/2 cup fine rice flour (plus more for rolling out)
- 1 cup of water (may need more or less)
- Preheat oven to 160 degrees celcius
- Combine flours and water in a large mixing bowl until a dough is formed
- Roll out on a large, floured baking paper sheet. Make them very thin otherwise, they’ll be hard as rocks when you’re done.
- Place sheet on a baking tray
- Gently cut lines into the rolled out sheet. These will mark where your crackers will break later
- Bake for 30 minutes or until the sides are starting to brown slightly
- Take out of the oven and let cool slightly
- Break along the lines from earlier and spread out on the tray
- Cook for a further 10-15 minutes to let the crackers crisp up
- Let cool and serve with your favourite cracker side!
The best thing about these is that you can add whatever flavours you want to them! I added two teaspoons of fennel seeds to mine and it made them pop! And then I ate them with freshly made Beetroot Hommus. It was a good day today.