Dani has been interested in nutrition since she was a child, and had her first experiences with diet-related health issues. This introduction sparked a passion that culminated in formal education and in 2018 she graduated from the Institute of Holistic Nutrition. Since then she has focused on working in the food industry as a recipe developer, menu designer, copywriter, and nutrition consultant. Dani continues to work with food, bringing her personal perspective on nutrition to all she does.

Cracked Pepper & Rosemary Crackers

Name: Cracked Pepper & Rosemary Crackers
Cook time: 30 min
Yield: 5 servings
Ingredients: Ground Flax; Cold Water; Oat Flour; Gluten-Free Flour; Rosemary; Onion Powder; Garlic Powder; Sea Salt; Baking Soda; Extra-Virgin Olive Oil; Black Peppercorns; Flaky Sea Salt

Recipe by Danielle Wiens

Ingredients

Time

30m

Serves

Fresh herbs, oats and olive oil are the base of these crispy gluten-free crackers. These crackers are light and almost buttery, making them the perfect pairing to anything from hummus to pate.

Snack

Kid-Friendly

Ingredients

2 Tbsp

Ground Flax

100 ml

Cold Water

1 1/2 cup

Oat Flour

1/2 cup

Gluten-Free Flour

2 Tbsp

Rosemary

finely chopped

2 tsp

Onion Powder

1 tsp

Garlic Powder

1 tsp

Sea Salt

2/3 tsp

Baking Soda

1/4 cup

Extra-Virgin Olive Oil

1 tsp

Black Peppercorns

crushed

1/2 tsp

Flaky Sea Salt

Instructions

Preheat oven to 300F.

Mix together ground flax and 3 tablespoons of water. Let sit.

In a mixing bowl, combine ground oats, flour, rosemary, onion powder, baking soda and sea salt. Stir to combine well.

Create a well with the dry ingredients and add oil to the centre. Using a fork, slowly press the dry mix into the oil. Dough should be crumbly when done.

Add the ground flax mixture to the dough, repeating the same process as step 4.

Add water to the mix, 1 tablespoon at a time. Repeating the same process as before. Dough should be semi-sticky but not crumbly. Be careful to not overwork the dough or it will form tough crackers.

Form dough into a ball. Roll it out on parchment paper until it is about 1/8th an inch thick.

Brush dough with olive oil, flip and brush the other side.

Sprinkle dough with crushed peppercorns and flaked sea salt.

Cut the dough into squares or triangles. Transfer parchment paper to a baking sheet.