Ingredients:
• 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)
Method:
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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