Gluten-free crackers with seeds and olive oil

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Crackers aux graines et à l’huile d’olive sans gluten
Photo credit: Céline de Cérou
Made with cornflour and chickpea flour, why not give this recipe a go for gluten-free savoury crackers with seeds and olive oil from Provence – PDO ripened olives!
A PDO
Preparation
15 min
A PDO
Resting time
10 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 30 crackers
  • 35 g cornflour
  • 15 g chickpea flour
  • 65 g a mixture of seeds of your choice (such as sunflower, pumpkin and sesame seeds)
  • 1/2 c. à café of salt
  • 1/2 c. à café granulated garlic
  • 1 c. à café dried oregano
  • Espelette chilli
  • 20 g Provençal olive oil – ripened olives PDO
  • 50 g water

Tip

Which olive oil should you choose for these gluten-free savoury crackers? We recommend an olive oil from Provence – PDO matured olives (matured flavour) – for its aromas of black olives, candied fruit, forest floor and/or toasted bread.   Also worth considering: PDO olive oil from Aix-en-Provence – matured olives, and PDO olive oil from the Vallée des Baux-de-Provence – matured olives.

Instructions

  • Preheat the oven to 180°C.
  • Mix all the dry ingredients together, then add the liquid ingredients. Once the mixture has come together, pour it onto a sheet of baking paper.
  • Cover with another sheet of baking paper, press down with your hands, then roll out the pastry thoroughly with a rolling pin.

  • Remove the top sheet of baking paper, cut the crackers into shapes, then bake for 15 minutes, keeping an eye on them.

  • Leave your crackers to cool for 10 minutes or more in the oven, with the door open and the oven switched off completely, before ‘breaking’ them by hand.

Tip

Which olive oil should you choose for these gluten-free savoury crackers? We recommend an olive oil from Provence – PDO matured olives (matured flavour) – for its aromas of black olives, candied fruit, forest floor and/or toasted bread.   Also worth considering: PDO olive oil from Aix-en-Provence – matured olives, and PDO olive oil from the Vallée des Baux-de-Provence – matured olives.
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

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