Recipes / Cuisine / Snack

Cracked Pepper & Rosemary Crackers

Recipe by Danielle Wiens

Ingredients

12

Time

30m

Ingredients

Serves 40

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.

Instructions

  1. 1

    Preheat oven to 300F.

  2. 2

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

  3. 3

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

  4. 4

    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.

  5. 5

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

  6. 6

    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.

  7. 7

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

  8. 8

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

  9. 9

    Sprinkle dough with crushed peppercorns and flaked sea salt.

  10. 10

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

  11. 11

    Place in the oven and bake for 10 minutes.

  12. 12

    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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