Gluten Free Chick Pea Crackers

Sometimes recipe ideas go horribly wrong. And sometimes really bad recipes can lead to good ones. This was one of those times: I had another “brilliant” high-protein breakfast idea–to create a crepe made of chickpea flour and fill it with

4 Servings - 50 min - blog.fatfreevegan.com

Servings:4 | Calories:205 | Total Fat:7g | Chol:0mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 7g

11 %

Sat Fat 1g

5 %

Total Carb 32g

11 %

Fiber 14g

56 %

Sugars 5g

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Cholesterol 0mg

0 %

Sodium 420mg

17 %

Protein 11g

23 %

Calories:

37% Smoked Spanish paprika

27% Others combined

21% Chickpea flour

13% Gluten-free chickpea flour

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

1/2 cup chickpea flour (besan), sifted before measuring
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon turmeric
2 tablespoons nutritional yeast
1/2 teaspoon canola oil
2-4 tablespoons water
For dusting: gluten-free baking flour (or flour of choice)
Optional: Smoked Spanish paprika for tops
1/4 cup chickpea flour (besan), sifted before measuring 1/4 cup Bob’s Red Mill gluten-free baking flour (or flour of choice)
1/4 teaspoon salt 1/4 teaspoon baking powder
1/8 teaspoon turmeric 1 tablespoon nutritional yeast
1 tablespoon toasted sesame seeds, lightly ground (see Note) 1 teaspoon toasted sesame seeds
1/4 teaspoon sesame oil 2-4 tablespoons water

Directions : View recipe directions on blog.fatfreevegan.com

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