Homemade Vegan Rosemary Crackers with Olives, Garlic, and Pine Nuts
This cracker recipe is gluten-free, grain-free, vegan, and oil-free. They're bursting with flavors of rosemary, garlic, olives, and pine nuts._________________________________________________Plant Diversity: Striving for 30 different plants per weekThe number of plants in this recipe: 6 plants
Prep Time20 minutesmins
Cook Time25 minutesmins
Total Time45 minutesmins
Course: Appetizer, Snack
Cuisine: Mediterranean
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 139.27kcal
Equipment
stand mixer or large bowl and hand mixer
mini food processor or nut chopper
Rolling Pin
2 parchment papers or silicone mats
baking sheet
Pizza Cutter or pasta cutter, knife, cookie cutters
Ingredients
1cupchickpea flour
⅛cupnutritional yeast
⅛cupflax meal
½teaspoonsalt
¼teaspoonbaking powder
¼cuppine nuts
½sprigfresh rosemaryor ½ teaspoon dried
1garlic clove
1tablespoonolivespitted, such as kalamata or botija
3tablespoonswateror more for binding
flake salt(optional for topping), sprinkle
Instructions
In the bowl of a stand mixer or large bowl, stir together the flour, nutritional yeast, flax, salt, and baking powder. Tip: For the nutritional yeast and flax meal, it’s fine to use a ¼ measuring cup roughly half-filled with each if you don’t have an ⅛ measuring cup.
In a mini food processor or nut chopper, chop the pine nuts and rosemary together. Add them to the dry mix, stirring well to incorporate.
In the same chopper, chop the olives and garlic together. Add them to the dry mix, using a stand or hand mixer to incorporate.
With the mixer running, add the water one tablespoon at a time until the dough becomes sticky crumbles. It should stay together when squeezed. Add a bit more water, if necessary.
Turn the oven on to 300 degrees F.
Turn the dough onto a piece of parchment paper or silicone mat. Using your hands, shape the dough into a large rectangle. (If the dough seems too dry, put it back in the mixer and add a few drops of water until you achieve the sticky crumbly texture throughout.) Place another parchment/mat on top of the dough, then roll the dough out until it’s thin, about an ⅛-inch thick. Use a butter knife, cookie cutter, or pizza cutter to cut out your crackers. You can really cut these into any shape, but if you’re after the quickest and easiest way, I find using a pizza cutter to cut the dough into strips does the trick. I like cutting the dough into one inch strips and then across to make 1” x 1 ½” pieces.
Carefully place the parchment/mat onto the baking sheet. If you have dough scraps, continue rolling the dough out on another parchment/mat until they’re all used. Bake for 20 minutes, then turn the heat up to 325 degrees and bake another 5 minutes until golden.
Let cool about 10 minutes and they’re ready! Store in an airtight container in a cool dark place for up to two weeks.
Notes
Sometimes olive pits still find their way into jars of pitted olives, so make sure each olive is pit-free by giving them a squeeze before using.