Recipe from Winter 2018 issue of True Natural Health


1 x 400 gm can chickpeas (drained and rinsed) or 250 gm cooked chickpeas
110 gm rolled oats
55 gm olive oil
2 cloves garlic
1 Tbsp lemon juice
1 tsp salt
Sesame and chia seeds to sprinkle



Rinse and drain the chickpeas. Blend in a high powered food processor, add rolled oats and blend again. Add garlic, lemon juice and salt. Blend on medium speed while you add the olive oil through the lid, about 60 seconds in total until you have a nice dough.

Tip the mix onto a sheet of baking paper the same size as a 270 x 380 cm baking tray.
Place a second sheet of baking paper on top and roll out the dough to approx. 5 mm thick. Transfer to baking tray. Remove the top layer of baking paper. Sprinkle over sesame and chia seeds. Score the crackers into rectangles or triangles with a knife. Use fork to prick each cracker a couple of times.

Bake 180ºC for 40 – 50 minutes or until golden. Leave to cool and break into pieces.