Two ingredient, vegan, oil free, grain free buckwheat sourdough chickpea crackers are an easy, quick way to use extra natural yeast and make a yummy, nutritious snack! These crackers are also gluten, nut, soy, and corn free, and if grain free is not a priority for you, the crackers can be made with any natural yeast starter!
If you use natural yeast and are always on the lookout for good recipes to use the discard yeast from making sourdough bread because you can only make so many meals of sourdough pancakes and waffles, I understand, and this recipe just might become a staple in your house like it has in mine! My husband and I can eat way more crackers than pancakes and waffles– snack foods for the win!
Sourdough chickpea crackers only use two ingredients, natural yeast and chickpea flour. This means that making them is as simple as pouring the yeast into a bowl, mixing in the chickpea flour, and setting the dough somewhere warm to rest until baking time. There is barely any extra time required so you can get back to making your sourdough bread!
The chickpea flour gives the crackers a delicious savory flavor that pairs well with cashew cheese (I am sure regular cheese too), salsa, hummus, and much more! I even enjoy these sourdough chickpea crackers plain as a high protein snack instead of potato chips!
In addition, these crackers are husband approved! Sometimes, when I ask how a new creation tastes, Jake very nicely answers me by saying that they were not his favorite, which means that he would really rather not have this food again; however, these crackers were an instant hit!
P.S. If you have absolutely no idea what natural yeast is or how to start your own, I will be doing a blog post on that topic later this month!
If you try this recipe, let me know! I would love to see your comments and ratings on this recipe. In addition, you can tag photos of your dishes for me to see on Instagram using #shalomhomestead.
Best wishes and shalom, friends!
- 1.5 cups natural yeast (I used buckwheat to make the crackers grain free)
- ½ cup chickpea/garbanzo/besan flour + more if needed
- *optional: ¼ tsp salt
- In a medium glass or ceramic bowl, fully combine the grain free natural yeast with ¼ cup of the chickpea flour.
- Cover the bowl with a kitchen towel and place the dough in a warm place to rest for at least four hours. Sometimes, I let my dough rest overnight and bake the crackers in the morning, but remember: the longer the dough sits, the stronger the sourdough flavor!
- After the cracker dough has rested, mix in the optional salt and remaining ¼ cup of chickpea flour. If the cracker dough looks too sticky (you want the mix to be a firm dough and not like a thick paste) to roll out between two pieces of parchment paper, add more chickpea flour 1 Tbsp at a time until the dough looks firm enough.
- Once the dough is ready, cover the bowl and place in the freezer to chill and firm up even more while the oven preheats.
- Preheat the oven to 450˚F and get two pieces of parchment paper ready.
- After the oven has preheated, the cracker dough should be very stiff now, roll the cracker dough to ¼ inch thick between the two pieces of parchment paper. Move quickly so that the dough does not warm up and become difficult to roll! However, you can always place the dough back into the fridge or freezer to firm again.
- Once the dough is rolled flat, remove the top piece of paper and cut the dough into crackers.
- Place the parchment paper with the crackers on a baking sheet and cook for ten minutes.
- After ten minutes, remove the tray from the oven and flip the parchment paper and crackers over.
- Then, peel the paper off the back of the crackers and remove any crackers from the edges that look done to a cooling rack.
- Space the remaining crackers back out on the pan and place the tray back in the oven for another five minutes.
- Remove the tray from the oven and let the crackers cool completely on the baking tray.
- If you like your crackers extra crispy, you can remove crackers from the edges and bake for five minutes as many times as needed.
- Store the crackers in a bread box or an airtight container.