These are a treat to eat, really crispy and crunchy and deliciously healthy. My kids love savoury crackers and cheese or crackers and dips. We really enjoyed making these and its such a clever use of butter beans!
Will you try them? Let us know if the comments below.
Lou x
Ingredients:
240g tin butter beans – drained and patted dry
2 tbsp chia seeds
1 tbsp extra virgin olive oil
1 tsp nutritional yeast – optional
1/2 tsp paprika
1/2 tsp baking powder
Salt and pepper to taste
**1 tablespoon chickpea flour or plain flour if needed
Method:
Step 1: Preheat the oven to 170C
Step 2: In a food processor, blend the butter beans, chia seeds, olive oil, nutritional yeast, paprika, baking powder, salt and pepper into a smooth paste. If the mix is really dry add a small dash of water, if it’s very wet add some chickpea flour or plain flour. The dough should come together and hold, it shouldn’t be too dry or wet.
Step 3: Line a baking tray with parchment paper. Spread the mixture and use another piece of parchment paper and a rolling pin to flatten to about the thickness of a 1 euro coin. Cut the mixture into cracker-sized pieces with a knife or pizza cutter.
Step 4: Bake for about 30 minutes until golden and crispy at the edges. Increase the temperature to 200°C for an extra 10-15 minutes to get them extra crispy.
Allow them to cool completely. Then break into cracker pieces. Enjoy with creamy hummus or use as a base for summer canapés!
Storage: These will keep for 1 week in an air tight container. A jar works really well.
