Crispy Chickpea Protein Crackers

Ingredients

• 150 g chickpea flour

• 30 g flax seed protein

• 40 g raw pumpkin seeds (or seeds of your choice)

• 10 g olive oil

• 80 g plant-based milk (we used rice milk)

• Salt to taste

Preparation

In a mixing bowl, combine all the dry ingredients: chickpea flour, flax seed protein, pumpkin seeds, and salt. Add the olive oil and plant-based milk, then mix until a smooth, homogeneous dough forms.

Transfer the dough onto a work surface and knead briefly by hand. Using a rolling pin, roll it out to about 5 mm thickness. Cut the dough into small squares and place them on a baking tray lined with parchment paper. Lightly sprinkle additional salt on top.

Bake in a preheated oven at 220°C (428°F) for about 10 minutes, or until golden and crispy.