Gluten-free crackers with dried tomatoes
For 4 peoples
- 130gr of rice flour.
- 130gr of dried chickpeas or chickpea flour.
- 4 tablespoons of sesame seeds.
- 40gr of pumpkin seeds.
- 20gr of sunflower seeds.
- 2 tablespoons of flax seeds.
- 6 dried tomatoes.
- 50ml of olive oil.
- 180ml of mineral water.
- 1/2 teaspoon of salt.
The first step is to make the chickpea flour. For this step it is very important to have a good food processor, or a very powerful mixer. Otherwise, you can directly buy chickpea flour! (The chickpea flour can be replaceable by any other flour.)
If you do have a food processor: put the chickpeas inside and crush them at medium speed, increase the level little by little until reaching maximum speed. The noise is very uncomfortable but it’s normal.
The next step is to cut the dried tomatoes into small pieces and turn on the oven to 180° C.
Then put the tomatoes inside your food processor with the chickpea flour and the rest of the ingredients, and mix everything at medium speed for about 2-3 minutes.
When it’s done, make dough balls, put it on a baking paper and flatten it with a kitchen roller. The thinner the better ! If you see that there is more dough, you can repeat this step twice with two small balls.
Finally, add a little more olive oil on top and a pinch of salt, and bake it for 15-20 minutes, until the dough is well browned.
Let it cool, and cut it into small pieces.