INGREDIENTS

1 cup chickpeas flour

1 cup sorghum flour ( juvar flour)

1/4 cup sesame seeds

1 teaspoon baking powder

3 tablespoons of corn or canola oil /or your choice

1/4 teaspoon turmeric powder

1/4  teaspoon ajwain seed

Salt to taste

Keep some oil to brush them when you back

METHOD

1: Take bowel and mix all ingredients, chickpeas flour, sorghum flour,oil, sesame seeds, baking powder, ajwain seed, turmeric powder, and salt, mix all well and make the dough, adding water little by little to make the tight dough, then cover the dough and keep it for 1/2 an hour, keep the baking tray ready with parchment paper to back them.

2: Make even size of the ball ( maybe a little smaller than a tennis ball), then roll with a rolling pin keep 1/4  inch thick, cut them 1 1/2 wide, and keep 8 inches long ( or your choice ) preheat the oven to 375 f ( some time is dependent on your oven so adjust that way higher or lower).

3: Then put them in a baking tray, brush with some oil, and put them in the oven to back them for 15 minutes, check-in in between to make sure they don’t get burnt let them become nice and golden, then turn over brush oil and let them back just 5 or 7 minutes or until it becomes golden and crunchy, then take out from the oven and slowly move into another dish and let get cool, when it is completely cool then you can put in the airtight container and keep on the counter for 2 or 3 weeks, you can eat them with sun butter or hummus, or guacamole any time of the day, and kids love them in their lunch box, or for sneak.

Note: They are a very healthy and delicious variety, you can eat with any veggie and fruits too.

This is vegan, allergy-friendly, gluten-free, dairy-free, nut-free.