Midwinter is a monochromatic marvel to me — sort of a Trojan horse time of year when Spring is concealed beneath the earth’s muted shades of tan and brown, waiting to pack a wallop.
That’s how I feel about these crackers, too.
At first glance they appear as benign as January’s palette, but don’t let ’em fool you. They’re the perfect example of “more than meets the eye.” I like surprises and these surprisingly tasty lil’ crackers are my go-to snack, speaking of which…
Generally I’m not a snack-y person, but winter seems to ignite my appetite. (Why is that? Something to do with storing energy for shivering?) Anyway, a few crackers with a swipe of tapenade or a smear of hummus appeases random cravings quite nicely.
In a previous post, I extolled the virtues of Rosemary Olive Oil Crackers and I love ’em to pieces. These days I make them gluten-free. Bonus points for being quick’n’easy — thirty minutes from start to finish. And, there’s nothing like a warm cracker fresh out of the oven to soothe the savage beast in your stomach.
Gluten Free Rosemary Olive Oil Crackers
(adapted from this recipe — thanks, Erin!)
1-1/2 c. gluten-free all purpose flour (I used King Arthur’s)
1/2 c. hazelnut flour
1 tsp. baking powder
2 Tbsp. fresh rosemary, chopped
1/2 tsp. sea salt*
2/3 c. warm water
1/3 c. extra virgin olive oil
Garlic powder for dusting, if desired
*Note: The original recipe calls for a teaspoon of salt, but saltiness is subjective and it depends on what you’re going to dip, dunk, or dollop with later. Season to taste.
1. Preheat oven to 400° F. Lightly oil two large baking sheets.
2. Whisk dry ingredients together in a large bowl.
3. Measure oil and water into a liquid measuring cup and gradually add to dry ingredients. (Depending on the humidity, you may not use all of the liquid.) Stir with a fork until mixture comes together. Divide dough in two.
4. Pat each portion of dough as thinly as possible onto prepared baking sheets. (Use your hands — it’s fun!) Slice into cracker shapes with a pizza cutter or sharp knife.
5. Dust with garlic powder, if desired. (I do one batch “with” and one without.)
6. Bake 12-14 minutes, or until edges begin to brown and the crackers look “set.” (They’ll crisp up as they cool.) Transfer to wire racks to cool completely.
7. Store in a zip-top bag or airtight container between snack attacks.
Does winter change your eating habits? Do tell.
Enjoying Spring in disguise,