Seeded Chickpea Crispbread

Mercedes Aspland
By Mercedes Aspland / March 18, 2014

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A little while ago I saw a blog post that gave instructions on how to make crisp breads and I thought I would give it a go. The only question was what flour to use and how to flavour them. Then I saw a brand of chickpea crisp bread and I think on the ingredients it said something about using coconut milk and so that is where the idea for these cam from.

The best thing about them is I tried them out on my mum with a dip I had made and she was telling me how much she liked the dip and so I asked her what she thought of the crisp bread. The response was not what I expected, she actually said that she didn’t realise I had made them and thought they were shop bought.

It is always very satisfying when I get feedback like that, especially when I am trying something new. I would definitely make these breads again, they were very quick and easy and the perfect accompaniment to any dip. Plus as they are made from chickpea flour they are also full of protein and so very filling and much better fro you then those made from regular flour.

About the author

Mercedes Aspland

Mercedes is a Yoga Sports Coach with experiences working with athletes from many disciplines and experience levels. She is keen to spread the word of how valuable yoga is to sport. With additional qualifications in nutrition she also shares a number of recipes and nutritional advice to keep you fuelled while training.

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