Gluten-Free Crackers with Mediterranean Herbs

Since the beginning of this year I've been thinking about slowly adding savory recipes to the blog, not every single dish I prepare at home (because honestly, most days are "let's throw those leftovers in a bowl and pretend I'm eating a fancy buddha bowl") nor every recipe I develop for certain brands, but I want to share the ones that really resonate with me. Also I will try to keep this savory recipes as simple as possible, wholesome and nourishing dishes that won't require too much planning and will make your tummy feel happy and full.
Still don't know how often I'm gonna share this type of recipes, will just let myself go with the flow and rest assured that whenever I'm inspired I will quickly write a new blog post. Of course the cakes, cookies, ice creams and all things sweets will always be the soul of Cinnamon Girl; some super easy recipes and others a tad bit more elaborated...because some days you can't tame the Nigella inside of you and have the need to create some tall and decadent layer cakes. ;-p
So let's talk about this recipe, gluten-free crackers that are so damn easy to make and taste so damn good! They are really tasty on their own, and quite addictive like potato chips; I love to have a small bag of these crackers in my pantry to nibble on between meals.
They are great with any kind of vegetable spread, paté, hummus, cheese...highly recommended to serve them if you are having a dinner party. You can throw in whatever aromatic herb your heart desires, my favorites are oregano, thyme and rosemary.
To make things even more fuss-free you can use some good quality herb-flavored salt, like I did. The team at Herbes de la Conca kindly sent me a package with some of their best-selling products and I used their mediterranean herbs & salt blend; it works great for so many dishes! It's unrefined fossil salt 100 % free from microplastics...kind scary to know so many table salts contain microplastics; that's why I always buy Himalayan pink salt, it's one of the cleanest salts you can find.
Cooking with flavored salts is quite fun and gives a more complex and aromatic flavor to any food; maybe next time I will try cooking tofu with BBQ salt. ;-)

GF Crackers with Mediterranean Herbs


1 cup chickpea flour.
1/2 cup white rice flour.
1/2 cup potato starch.
1/2 cup water.
5 tablespoons extra virgin olive oil.
1 1/2 tablespoons chia seeds.
1 teaspoon garlic powder.
2 teaspoons herb-flavored salt.

Preheat oven to 180 ºC (356 ºF) and line two baking sheets with parchment paper.
In a large mixing bowl sift together the chickpea flour, rice flour, and potato starch; mix well using a wire whisk. Add in the chia seeds, garlic powder, herby salt, and mix until combined.
Pour in the oil and mix using a silicone spatula until the mixture looks coarse, like wet sand. Gradually pour the water into the mixture mixing with your hands, until a cohesive and dense ball of dough forms; it shouldn't stick too much to your fingers.
Cut a big piece of parchment paper and place over your working surface, roll out the dough creating a circular shape (doesn't have to be perfectly round), until the dough is quite thin but still easy to handle. If the dough is too thin it'll be difficult to cut into shapes and transfer to the baking sheet.
If your rolling pin sticks to the dough lightly grease it with olive oil.
Using a circular cookie cutter cut your crackers until you've used all the dough, depending on the size of your cookie cutter you'll get a larger or smaller amount of crackers. Don't throw away the leftover scraps, shape into a ball and roll out repeating the process all over again.
Carefully transfer the crackers to the prepared baking sheets and prick each one with a fork to prevent them from puffing during baking. Bake for 20 minutes, rotating the sheets halfway through.
Let crackers cool completely on the baking sheets, they will get crispier as they cool.
I recommend to serve them on the same day to enjoy them at their best level of crispiness but you can safely store them in an airtight container at room temperature and still be delicious.