Chickpea and corn crackers are appetizing, fast and unusual. Imprecise in form but decided in substance. To be served with sauces and cheeses for an original aperitif. Maybe to accompany a particular soup or stew. Gluten-free crackers spiced according to your tastes with different seeds and odors such as: pepper, rosemary, oregano, fennel, chilli.

Chickpea and corn crackers

31 Oct 2016 | Starters | 0 comments

Ingredients

250 gr of chickpea flour
250 gr of instant polenta
Olive oil
cold water (about 450 ml)
salt
black pepper or other spices

Recipe preparation

Turn on the oven at 180 °C/350°F.
place on a baking sheet baking paper and grease with olive oil. In a bowl add the chickpea flour and instant polenta, salt and pepper; mixed with a fork. Slowly add the cold water until it forms a homogeneous and workable mixture. If the dough is soft, add more chickpea flour.  Roll out with a rolling pin using other chickpea flour.

Cut into squares and holes in the surface with a fork. Cut into squares and holes in the surface with a fork. Grease with olive oil and bake for 15-20 minutes until golden brown.

 Suitable for gluten intolerant. A quick snack for those who follow a diet and prefer an alternative product to the industrial one. You can use these chickpea and corn crackers with cheese or sauces.



Chickpea and corn crackers

CRACKERS WITH CHICKPEA FLOUR AND CORN FLOUR