Crispy delicious! These crunchy, protein-packed, easy-to-make crackers are so satisfying. With only a handful of good ingredients, each element gets a chance to shine – the black beans are savoury & salty, the sunflower seeds are nutty & toasty, and the cumin adds a warming burst of flavour.The first batch I made was literally devoured in minutes by a tribe of visiting kids. The next day’s batch didn’t last long either – we used them for nachos, with chunky chilli beans & veges – while the third batch went into lunchboxes, never to be seen again.
1 x 400g tin of black beans, drained & rinsed
2 Tbsp olive oil
½ cup tapioca flour or arrowroot starch
2 Tbsp sunflower seeds
1 Tbsp cumin seeds
½ tsp salt
Preheat the oven to 175C. Line a baking tray with parchment/baking paper, fully covering the tray if you can. Have another piece of paper on hand.
Blitz all the ingredients in a food processor until a thick, moist, purplish ‘dough’ is created.
Using a spatula, empty the sticky ‘dough’ onto the baking tray, then cover it with another piece of parchment/baking paper. With a rolling pin, gently roll out the dough as evenly as you can, spreading right out to the very edges until most of the tray is covered.
Peel off the top layer of paper, and use a knife to score the flattened dough into cracker/chip shapes of your choice.
Bake for about 25 minutes. Allow to cool on the tray before breaking off the chips. Yum!
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