These gluten-free Mediterranean-style crackers are so easy to make and ready to serve in 30 minutes. Made with a few simple & nourishing ingredients, the olive really shines through, and they taste incredible. You’ll never want to buy store-bought crackers again!
Mediterranean Crackers (GF)
These gluten-free Mediterranean-style crackers are easy to make, ready in 40 minutes, and taste incredible with a distinct olive flavor. Perfect with sun-dried tomato dip.
Equipment
Ingredients
- 1 cup (120 g) buckwheat flour
- 3 tbsp sesame seeds
- 10 Kalamata olives - chopped and pitted
- 2 tbsp olive oil
- ¼ tsp (0.25 tsp) sea salt flakes
- ¼ tsp (0.25 tsp) freshly cracked black pepper
- 1 tsp dried oregano
- 1 tsp onion powder
- ¼ cup (59.15 ml) warm water
Instructions
- Preheat the oven to 350 F (175 C). Prepare your baking sheet by lining it with baking paper.
- In a large bowl, combine all the ingredients into a dough. Knead the mixture for a couple of minutes until it forms a cohesive dough.
- Place the dough between two sheets of baking paper. Using a rolling pin, spread it into a thin layer. Remove the top layer of the baking paper.
- Using a knife, slightly cut your favourite shape into the dough. This will make it easier to break apart the crackers after baking.
- Bake for 20 minutes until the crackers are golden brown. Allow them to cool before breaking apart. Enjoy your homemade Mediterranean crackers!
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Can you make thesea day or two before eating?
Yes they keep well in an airtight container in the pantry 🙂
1 cracker would be 1 serving
Is it possible to make them with another type of flour to achieve a similar result? thanks
I have only tested this one as written, but we also have a chickpea flour crackers recipe on the blog 💚
Just made these and they turned out amazing! I had them with smoky hummus. I did need to add more water because the mixture was a bit crumbly. Also how long do these stay fresh for? How do I store them and for how long until they go bad?
So happy you enjoyed them Jasmin, I usually keep them in a glass container in the pantry for 4 to 5 days 🙂