These easy crackers are a gluten-free eater's delight! They also happen to be AIP-friendly and vegan.
Ingredients
1 cup
Arrowroot flour
1/4 tsp
Baking soda
1/2 tsp, ground
Thyme, dried
(dried)
1/2 tsp
Rosemary, dried
(dried)
1/4 tsp
Garlic powder
4 tbsp
Olive Oil, Extra Virgin
(extra virgin)
5 tbsp
Water
1 pinch
Sea Salt
Instructions
Preheat oven to 400° F.
In a medium mixing bowl, whisk together arrowroot flour, baking soda, thyme, rosemary, and garlic powder.
Add olive oil and water and mix. You can start with a spoon, but ultimately you will need to get your hands in the bowl and knead the thick dough until it forms a smooth ball.
Place the dough ball on a piece of parchment paper about as large as a standard sheet pan. Place another piece of parchment paper over top and use a rolling pin to roll out the dough until it is as flat as possible on that piece of paper.
Slide the rolled out dough, still between the two sheets of parchment, onto the sheet pan. Carefully remove the top parchment and then use a pizza cutter or sharp knife to cut the crackers into 2 inch squares but don't move them.
Sprinkle with coarse sea salt.
Bake for 20 minutes, or until lightly browned.
Remove from oven and let cool without disturbing for at least 15 minutes.
Break the crackers apart along the lines cut into them before baking.
Serve immediately or keep in a covered container for up to 4 days.
