Garlic-Maple Crackers with Brown Mustard Seeds

These crackers are made with gluten-free chickpea flour, as well as being dairy and nut free. They're a great snack for people with food allergies.

Collections: Appetizer Snack Vegan

Featured Ingredients

Brown mustard seeds, or Brassica juncea, are derived from a plant common to India, China and Africa. These sharp whole mustard seeds are... Size Options
$4.49 Glass jar, 1/2 cup (wt. 2.0 oz)
"Gateway to the North" Maple-Garlic Seasoning is sweet, savory, and one of our most unique blends. This staff favorite is delicious on... Size Options
$6.99 Glass jar, 1/2 cup (wt. 3.5 oz)

Garlic-Maple Crackers with Brown Mustard Seeds Recipe

Preparation Instructions

Preheat oven to 375.

In a large bowl, combine chickpea flour, salt, mustard seeds and Gateway to the North. Make a well and pour in oil and water. Stir gently to form dough, adding more water or flour if needed. Form into a disc.

Place dough on a Silpat or sheet of parchment paper and carefully roll out to 1/8" thickness (thicker crackers won't get crispy, so the thinner the better). If the dough sticks to your rolling pin, you can either put another sheet of parchment paper on top or lightly dust with more chickpea flour. Using a sharp knife, cut the dough into pieces around 1" square and poke holes in each piece to prevent puffing. Transfer Silpat or parchment onto a cookie sheet and bake 15-18 minutes until edges start to brown. Transfer to a rack to cool and store in an airtight container.


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