Eosinophilic Esophagitis Friendly Rosemary Olive Oil Crackers
Total time1 hr 3 min
Prep time15 min
Cook time18 min
4.6(4)
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Learn more →Ingredients
6 servings
- 1 ½ cups all-purpose flour, plus more for dusting
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp fine sea salt
- ½ tsp sugar
- 1 tbsp fresh rosemary, finely chopped
- ⅓ cup olive oil
- ⅓ cup cold water
- 1 tbsp olive oil, for brushing
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
In a large mixing bowl, whisk together the flour, fine sea salt, sugar, and rosemary until evenly combined.
- 2
Add the 1/3 cup olive oil and cold water to the flour mixture and stir with a fork until a shaggy dough forms, then press it together with your hands until it comes into a smooth, cohesive ball. If the dough feels dry and crumbly, add water 1 tsp at a time.
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