Olive oil and seed crackers

Languedoc olive oil PDO
Subtle flavour
Crackers huile d’olive / graines
A PDO
Preparation
15 min
A PDO
Cooking time
20 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

Ingredients

A PDO
For 6 personnes
  • 75 g of flour
  • 75 g of einkorn wheat flour
  • 80g of seeds (poppy, pumpkin, sesame, sunflower, etc.)
  • 20 g of linseeds
  • 20 g of Languedoc AOC olive oil
  • 85 g of water
  • 2 pinches of bicarbonate of soda
  • 2 to 3 g of fleur de sel
  • Optional: 40 g of grated Gruyère
  • Option 2: reduce the amount of seeds and add 2 tablespoons of finely chopped thyme or rosemary

Tip

You can store these crackers for 1 week in an airtight container. Please note: when flaxseeds come into contact with water, they form a gel because their fibres are soluble. They act as a binding agent in the mixture! You can serve these crackers with guacamole, hummus, a courgette and mint spread, etc.

Instructions

  • Preheat the oven to 180°C (fan oven). Line a baking tray with baking paper.
  • In a mixing bowl, mix together all the dry ingredients (flour, seeds, salt, pepper, bicarbonate of soda).
  • Add the Languedoc AOC olive oil and the water, mix together and shape into a ball, then leave to rest for a quarter of an hour.
  • Roll out the dough between two sheets of baking paper; it should be about 2 mm thick (not too thin). Cut the dough into a rectangle (or any shape you like).
  • Place the crackers on a baking tray lined with baking paper. Sprinkle with Gruyère (optional) and bake for 20 minutes.
  • Leave the crackers to cool; they’ll become crispy.

Tip

You can store these crackers for 1 week in an airtight container. Please note: when flaxseeds come into contact with water, they form a gel because their fibres are soluble. They act as a binding agent in the mixture! You can serve these crackers with guacamole, hummus, a courgette and mint spread, etc.
We recommend...

For this recipe, choose a Languedoc olive oil (PDO) for its prominent notes of almond and tomato. You could also choose an Oliu di Corsica olive oil from Corsica (PDO), a Provence olive oil (PDO), an olive oil from Haute-Provence PDO, an olive oil from Aix-en-Provence PDO, an olive oil from the Vallée des Baux-de-Provence PDO or an olive oil from Nîmes PDO.

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