These crackers are a staple that I make just about weekly. They’re easy, versatile, yummy, healthy, and lend carb-y goodness that seriously needed on my grain free diet. I do constantly tweak them just a bit and play with different flavors, and you can add whatever spices suite your fancy. So give them a whirl! You’ll enjoy them.
Preheat oven to 325.
1 can garbanzo beans, rinsed well and put in a strainer to drain
1/2 teaspoon baking powder
3 Tablespoons ground flax seed
2 cloves garlic
1/2 teaspoon Italian seasoning dried herbs (blend de jour of oregano, basil, rosemary, thyme, etc.)
1/4 teaspoon black pepper
1 Tablespoon olive oil
Italian seasoning dried herbs
coarse sea salt
Shake as much water you can from the garbanzos and blot them with a towel. Pulse in a food processor. Add rest of ingredients through black pepper and blend well. Add oil, and the dough should come together into a ball. If not, add a little more until it does.
Cover with saran wrap for ease and roll out thinly on to 2 silpat mats or parchment paper (not as thin as you possibly can, but close). Use a pizza cutter to cut the crackers into sizes of your choice, and sprinkle with seasoning and salt. For prettier crackers, prick with a fork. Bake in preheated oven until slightly browning (around 30-40 min), watch them after 20 min or so.
You do have to turn the sheets periodically, and rotate the crackers when you’re able for the best results. The outside crackers brown much quicker–those usually just go directly to my mouth.
Stumble It!
Looks yummy, Cheryl. Thanks for sharing the recipe. I look forward to trying it.
Oh, fabulous! I’m totally going to try these.
They do sound fabulous! Can’t wait to try these. 🙂
Yeah! I can’t wait to try these! Thanks for posting them:)
Heather, Jen, let me know how it goes!
Ricki–they should work for your ACD diet, even!
Kimberly–great! sorry I missed your contest.
I tried chickpea flour crepes and loved them. I was surprised your cracker recipe used the actual chickpeas. I can’t wait to try them. Thanks for sharing and for stopping by the blog. Yes, unusual grains are embarrassing to teenagers. The quinoa was appreciated by my potluck crowd and wasn’t the only quinoa dish in attendance.
Hey, what a great recipe!!! I’m about to start making them but noticed the ounce size is not listed. I have a bit larger then normal size can…25oz. How many ounces do you use when making this?
And I like the (not as thin as you possibly can, but close) comment cause that’s how I do crackers…lol! I’m challenged when it comes to measurements and roll out as thin as humanly possible lol!
And “Celiacs in the House” where can I find that chickpea flour crepe you write about???
Thanks for the great recipe gfgoodness!!! 🙂
Wendy,
I actually can’t eat chickpea flour–I can’t tolerate the lectins in beans if they’re not soaked. I do make crackers with the flour for my sweetie, though.
Jennifer,
You’re very welcome!!! I’m not so much into precise measuring
I KNOW I’m going to make these babies! Just one question – when you say can of beans, can you give me ounces so I can convert them to grams? Merci, sweetie!
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What oven temperature is used for this recipe?
350. I’ve updated it now. You can do lower, it just takes longer.
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What’s the size can of garbanzo beans you use?
15 oz. A normal, small-ish can rolls out to 2 cookie sheets, which is perfect for my oven!
I am so excited to try these becuase Im on a low carb diet and these are a perfect snack.
I have question though. Do you have to use flax seed? Is it integral to the recipe or can you use something else?
thanks, sarah
You could probably use chia seed, too. It’s a binder, I would assume it’s necessary.
If you try without, let me know how it goes!
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I think I’m doing something wrong!! They taste great!….but the texture isn’t right (I don’t think). They are very crumbly….turn to crumbs (sand-like) quite easily. I thought maybe I used too much oil…but the second batch was the same. How “dough-like” is the mixture before you roll it out?
Thanks! I look forward to trying this again, as I said it tastes good.
Hi Vanessa,
I haven’t made these in a while so I will need to figure out what is happening for you. It should totally be a coherent dough before you roll it out–a solid, thick, moist dough.
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Going to try this one over the weekend!
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I am wondering if I could substitute different (maybe several) types of beans, for example: pinto, black, great northern, lentils, I was going to soak and maybe sprout the beans. What do you think?
Theses look great! Is it 2 cups of beans in a can? Thank you!!