Rosemary & Black Pepper Crackers

1 cup chickpea flour
1/2 tsp baking powder
1/2 tsp black pepper, fresh ground
1/4 tsp pink salt
1 tbsp fresh rosemary, minced
4 tbsp water
1 tbsp olive oil

1. Mix chickpea flour, baking powder, pepper, salt and rosemary into a medium sized bowl.

2. Stir in water and olive oil until it comes together as a dough.   Using your hands if needed.

3. Knead 3 to 4 minutes.

4. Let dough rest for 10 minutes.

5. Place the dough between two sheets of parchment paper.  Using a rolling pin, roll dough out to about 1/8th an inch thickness.

6. Using a pizza cutter or a knife, cut into 1 inch squares.*

7.  Keeping the crackers on the bottom piece of parchment paper slide onto a sheet pan. 

8. Bake at 350° for 18 to 20 minutes.  Until lightly browned.

9. Remove from oven, let cool and break up along cut edges.

Notes- *You can cut them larger or in different shapes if you like.  Triangles would be great if you want to eat these with a dip.  **Eat within 4 days.

Equipment needed: measuring cups and spoons, medium bowl, spoon to stir, cutting board, parchment paper, rolling pin (or wine bottle!), pizza cutter or knife and a sheet pan.

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