Regarding the oats, be sure to use certified gluten-free oats to ensure that these are 100% gluten-free. Alternatively, leave out the oat flour altogether and increase the chickpea flour to 1 cup.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
- 2/3 cup chickpea flour
- 1/3 cup oat flour (can be made by grinding up whole oats in food processor)
- 1 1/2 Tablespoons nutritional yeast (the nooch!)
- 1 teaspoon sea salt
- 1/4 teaspoon garlic powder or granulated garlic
- 1/4 teaspoon onion powder or granulated onion
- 1/8 teaspoon paprika
- 3 Tablespoons refined coconut oil (vegan butter, or other neutral flavored oil (such as grapeseed))
- 3-5 Tablespoons cold water or plain/unsweetened non-dairy yogurt (check to make sure it's not vanilla!)
Preheat oven to 350 degrees F.
Add all dry ingredients to the bowl of your food processor fitted with the metal S-blade ( I tried the dough blade, and it didn't work). Pulse a few times to mix all the ingredients together. Add the coconut oil and pulse until the mixture resembles coarse crumbs. Add the non-dairy yogurt or water, one tablespoon at a time, until a loose ball of dough forms in the bowl.
Invert a cookie sheet and cut a piece of parchment paper to fit. Turn out the dough onto the parchment paper and pat into a rectangle shape. Roll dough out to a 1/8 inch thickness, and cut into square shapes using a pizza cutter, pastry cutter, or knife. Add the dot in the middle of each square using the flat end of a bamboo skewer, or the tine of a fork.
Bake for 18-20 minutes, or until golden brown. Let cool so the crackers can crisp up, then enjoy! If you can wait, that is.
Serving: 1handful | Calories: 194kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Sodium: 596mg | Sugar: 2g | Vitamin A: 1IU