Gluten Free Rosemary Black Olive Crackers

2 Jul


It sure is heating up outside! Freak thunder, lightning, and rain storm a few day ago aside, I’d definitely say summer is here, and it’s not messing around. Remember when I accused the weather of thinking this was Seattle rather than California? I think now we’re all sufficiently convinced Mother Nature is all over this summer sitch. California doesn’t joke around about summer days, it hits you in the face with them, and then throws on a little more heat just for the fun of it. And then probably laughs.

While I wouldn’t say that sunburns, heatstroke, and extra sweat pouring down your face at the gym when you forgot a towel (I know right? NOT ideal) are perks of a Mediterranean climate, I think that the herb-growing potential definitely is! My parents have Rosemary bushes growing rampant in front of their house, filling the air with promise of herb-seasoned chicken, and aromatic crackers. In case you couldn’t tell, I kinda love the stuff.

I think you know what happens next: Rosemary + black olives + olive oil = Mediterranean-inspired cracker promise come true.

These aren’t my first cracker recipe creation, but they are my first gluten free cracker attempt- I think they were tasty and successful! Give them a try…I can see hummus dipping in the near future!

Gluten Free Rosemary Black Olive Crackers

Ingredients:
* 1 cup millet flour (I used Bob’s Red Mill)
* 1/2 cup white rice flour
* 1/2 cup garbanzo bean flour
* 1 tsp salt
* 3 Tbsp finely chopped fresh rosemary
* 1 egg
* 1/4 cup + 1 Tbsp olive oil
* 3 Tbsp water
* 1/2 cup black olives, finely chopped

Directions:
In a large mixing bowl, combine the flours, salt, rosemary, and chopped olives.
Make a well in the center of the mixture, and add the olive oil. Massage the oil into the mixture until it resembles course meal. Add the water and then the egg and combine until a dough forms.
Roll out the dough on your parchment paper (cut to fit a baking sheet) or your Silpat just about as thin as you can get it with a lightly floured rolling pin.
With a pizza cutter or knife, cut the dough into squares or whatever shapes you’d like (without cutting through the Silpat!). You could even use round or shaped cookie cutters. Poke each cracker with a fork. Sprinkle with sea salt.
Bake one sheet at a time at 325* F for 10-15 minutes, until golden. Flip the crackers and bake for an additional 10-15 minutes until crispy.
* Don’t overbake these, but in my opinion, these are tastier when more golden than less golden, otherwise they’ll be a little on the softer side.

I know you don’t want to turn on the oven during the day if you live in the same thousand degree climate I do right now, so I suggest some late-night baking. It’s really the only way! =)

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