Ingredients

• 1 Cup Aviate Lupini Flour
• 1/2 Cup Warm Water
• 2 tbs olive oil
• 1/2 tsp baking powder
• 1/2 tsp kosher or sea salt
• 1/2 tsp black pepper coarsely ground
• 1 tsp mexican or italian herb mix optional

Preparation

• Preheat oven to 375°
• In a small bowl mix lupini flour, baking powder, salt, pepper and herb mix if using.
• Add oil to dry ingredients, mixing with a fork until incorporated
• Add warm water and stir until mixed. Mixture will seem a bit runny but as the flour absorbs water it will become drier and slightly crumbly. Form into a ball with your hands, scraping the sides of the bowl.
• Flatten the dough between two pieces of parchment paper and roll as thinly as possible. I like to flip the parchment and carefully peel it back a few times while rolling so that the crackers are not wrinkled. Remove the top piece of parchment and place bottom piece and dough on a cookie sheet.
• With a sharp knife or a pizza cutter cut into triangles, about corn chip sized and shaped.
• Place on middle shelf in oven and bake about 12-15 minutes or until beginning to brown on edges. Remove from oven and move parchment to cooling rack to cool for a few minutes before breaking apart into triangles.