Rosemary chickpea flour, sesame and flax crackers

Ingredients

For 1 serving

• Chickpea flour20 g
• Sesame seeds8 g
• Flaxseeds8 g
• Extra virgin olive oil1 teaspoon
• Rosemary1 g
• Saltto taste

Contains: sesame,

Method

1. Heat the oven to 180 °C (conventional). Wash and dry the rosemary and finely chop the needles.
2. In a bowl, mix the chickpea flour with the sesame and flax seeds, rosemary and salt; add the olive oil, then water a tablespoon at a time, kneading with your hands until you have a soft, non-sticky ball.
3. Roll the dough out between two sheets of baking paper until very thin, about 2 mm; remove the top sheet.
4. Cut into rectangles with a knife or pastry wheel without separating them, and slide the paper onto a baking tray.
5. Bake for 18 minutes, until golden and dry to the touch; let them cool on the tray, then break apart.