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• 30 ml of extra virgin olive oil

• Approximately 50 ml of water

• 1 cup gluten-free flour mix (in this recipe, we made the mix with almond flour, chickpea flour, oatmeal, cornmeal and sourdough flour)

• 1/2 teaspoon of powdered yeast

• 1/2 teaspoon of salt

• 3 defoliated thyme branches

• 1 small sprig of chopped rosemary

• Dehydrated oregano to taste

• 1 pinch of black pepper (optional)


Mix all dry ingredients. Add olive oil and mix with a spoon. Now, add water little by little to make the dough stick. It should be homogeneous and ready to be modelled.

Roll out the dough with a rolling pin (you can use a bottle carefully) between 2 sheets of waxed paper. Use a cookie cutter or cut squares with a knife. The thinner the dough, the crisper the biscuit will be. Preheat oven to 180°C for 10 minutes. Put the crackers in the oven to bake. Make sure to check on them every 5 minutes so it doesn’t burn! It took 15 minutes to bake here, but this time can vary from oven to oven.

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