Cracked Pepper & Rosemary Crackers
Recipe by Danielle Wiens
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.
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.
Place in the oven and bake for 10 minutes.
Remove crackers from the oven. Separate slightly and place back in the oven for 8-10 minutes. Crackers should be light golden brown in colour and firm to the touch. Let them cool on a cooling rack.
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