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Olive crackers

Olive crackers

  • Dairy Free
  • Diet Friendly
  • Egg Free
  • Fiber Rich
  • Gluten Free
  • Vegan
  • Vegetarian
  • 2 h
  • Serves 25-30 crackers (1 baking dish)
  • Easy
  • 180


I recently visited my friend Nicoletta, to get some sun, since she lives in a house with a big garden full of olive trees! She recently gave birth to a cute little boy, Alkis, so I went to see how they are doing. As soon as I got there, I found Nicoletta whisking something in a bowl, so I asked “what are you making?”, and the answer was “oh, it’s really nothing, just some olive crackers, I hope you’ll like them”… I ate the whole dish! So, I liked them after all, hahaha!

These crackers, are extrelemy easy to make and are a good idea for a quick savory snack, or a party treat. They go well with cheeses of any kind (dairy or vegan). The only trick is, to preserve them crispy you need to add a little oil, and that’s about all I changed in Nicoletta’s original recipe. I prefer coconut oil, since it’s lighter, but you can also use olive oil (same grs). Then you can store them in an airtight container for many days.

They are very nutrient dense, and they also contain Linseed which it’s so full of the miraculous omega three fatty acids we all need. They are also vegan, so anyone can have them!

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200gr oat flakes
3 tbsp ground linseed measure after you ground it
1 level tsp ginger powder
1/2 tsp turmeric
1/2 tsp sweet paprika powder
3/4-1 level tps sea salt depending on your taste
2 tbps pumpkin seeds or sunflower seeds
3-4 tbsp olives (sliced) black or green, choose according to your liking
30gr melted odourless coconut oil optional, read tips



Mix all the dry ingredients in a bowl.


Add the olives and mix again.


Add a little warm water (about half a cup) in which you have disolved the oil (if it's winter and it's hard) and mix well until you get a dough like mix. Leave it aside for about 10 mins.


After the 10 mins have gone by, the dough should be harder. Add a bit more water if needed, you need to make it so that you can spread it on a piece of parchment paper or directly your non sticky baking dish. Use a fork to cut the pieces as small or as big you prefer. If your dough is looser, you can also use a tablespoon to take portions and just place them on your parchment paper and skip spreading and cutting the dough.


Bake in a preheated oven at 180 degrees for about 1-1,5 hour, flipping them halfway through. Make sure they are completely dry so you can preserve them longer. Cool them on a rack, keep in mind they will harden as they cool.

Extra Tips

  • Το λάδι μπορείτε να το παραλείψετε, αν όμως δεν τα φάτε την ώρα που τα βγάλετε από το φούρνο και μείνουν, ακόμα και σε αεροστεγές τάπερ θα μαλακώσουν λόγω υγρασίας της ελιάς.

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Goji Mary

Είμαι η Μαρία και λατρεύω τη μαγειρική. Η κουζίνα είναι το βασίλειό μου, όπου δημιουργώ για μένα και τους αγαπημένους μου, υγιεινά γεύματα και γλυκά... γιατί τι είναι η ζωή χωρίς γλυκό?! Νέες, ελαφριές, υγιεινές και νόστιμες συνταγές, εμπνευσμένες από τις αναμνήσεις των γλυκών παιδικών μου χρόνων αλλά και από άλλους μάγειρες και μαγείρισσες που μοιραζόμαστε το ίδιο πάθος!

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