{"id":1139,"date":"2018-10-02T17:48:52","date_gmt":"2018-10-02T17:48:52","guid":{"rendered":"http:\/\/www.veggiejam.com\/english\/?p=1139"},"modified":"2019-11-18T18:39:51","modified_gmt":"2019-11-18T18:39:51","slug":"oil-free-olive-crackers","status":"publish","type":"post","link":"https:\/\/www.veggiejam.com\/english\/oil-free-olive-crackers\/","title":{"rendered":"Oil-free Olive Crackers"},"content":{"rendered":"
In the mood for a hearty, crunchy snack? Then these oil-free olive crackers made from chickpea flour will definitely hit the spot. Turn on the oven and get out that rolling pan 'cause we'll be making crackers!<\/em><\/p>\n I usually am a sweet \"snacker\" - so I like to have fruit, banana bread<\/a>, chia pudding, etc. between my main meals. How about you? From time to time, though, I have this craving for something hearty and crunchy, like crackers. And, of course, at those times my kitchen cupboards have nothing to offer to satisfy my cravings.\u00a0<\/p>\n So, I decided to give it a go and make my own crackers to avoid these moments leaving me in tears. All right, I am joking. I wouldn't cry but I will annoy my boyfriend long enough to buy me some crackers.<\/p>\n Well, lucky for him I have this recipe now and these olive crackers are awesome! They are oil-free, sugar-freem easy to make<\/strong> and taste hearty and delcious.<\/p>\n The main ingredient for the olive crackers is chickpea flour<\/strong>. I don't know what it is about chickpea flour but I love the flavor of it and it's perfect in this recipe. I also added some spelt flour<\/strong> to the dough, as well as a few spoons of nutritional yeast<\/strong> which adds a \"cheezy\" touch.<\/p>\n In terms of spices I added a bit of garlic, thyme, salt and pepper <\/strong>but not too much as we don't want to overpower the star of the show: Olives! I used kalamata olives in this recipe but feel free to use whatever kind of olives you like or have on hand.<\/p>\n Not a fan of olives? Just leave them out.<\/p>\n For really crunchy crackers, make sure to roll the dough really thin. And when I say really thin, I mean it. I think it took me about 10 min to roll it as thin as I wanted it to be. Patience is the key. In the end you can give yourself a pat on the pack, when these golden olive-crackers leave the oven. Then you can start dipping them into hummus<\/a>, tomato jam<\/a>, vegan cream cheese<\/a>, this creamy leek-dip<\/a> or whatever your heart desires.<\/p>\n If you give these oil-free olive crackers a try, let me know in the comments below. And don\u2019t forget to rate the recipe. You can also tag a photo (#veggiejam<\/strong>) to show me your creation on\u00a0instagram<\/a>.<\/p>\n<\/p>\n
<\/p>\n
<\/p>\n