It's been a while since I posted a recipe here on the blog. The new Family Meals ebook has been taking up all of my recipe creation time but it is in its final editing stages and will be out in the world soon. So I finally have a new recipe for you, and I have no words to describe how amazing it is!!!!
Can I just tell you that I ate all the crackers in one sitting with a big slab of vegan cheese? That should be enough for you to want to make them. They are salty, crunchy, and simply perfect to add to a soup, a cheese platter (with that delicious cheese wheel from the Holiday Menu ebook perhaps?!?) or to snack on simply by themselves. Once you've made them, I highly suggest doubling the recipe and making two trays! They keep in an airtight container for up to 1 week.
Preparation time: 1 hour
Makes 20 crackers:
1 3/4 cups oat flour (or just put your own rolled oats in a food processor and give them a whizz)
4 fresh twigs rosemary, leaves only, finely chopped
1/3 cup chopped black olives
1/2 - 3/4 cups warm water
1 tsp sea salt
1/4 tsp freshly ground black pepper
extra virgin olive oil for brushing the crackers
Pre-heat the oven to 175°C/ 350°F and line a baking tray with parchment paper.
Combine all of the ingredients in a food processor or a big bowl and knead by hand. Start with 1/2 cup of water and add 1 Tbsp at a time if the dough is too dry. It should stick when you pinch it but shouldn't be like glue.
Roll out the dough (I like to think of the thickness of a coin), then cut into 20 pieces and place on the tray.
Brush with extra virgin olive oil.
Bake for 35 minutes until super crunchy.