Rosemary flaxseed chickpea protein crackers

Ingredients

For 1 serving

• Chickpea flour20 g
• Pea protein powder15 g
• Flaxseeds8 g
• Rosemary1 g
• Extra virgin olive oil4 g
• Saltto taste

Method

1. Preheat the oven to 170 °C (conventional); finely chop the rosemary needles.
2. In a bowl mix the chickpea flour, pea protein, flaxseeds, rosemary and salt; add the extra virgin olive oil and a couple of spoonfuls of water, a little at a time, and knead into a soft but not sticky dough.
3. Roll the dough out very thin, about 2 mm, between two sheets of baking paper; peel off the top sheet and score into squares with a knife.
4. Slide it onto a tray on its paper and bake at 170 °C for 18–20 minutes, until golden and crisp; let them cool and snap them along the score lines.