Garlic Herb Crackers (AIP)

By week 3 of AIP, most people have figured out where the day actually falls apart. For a lot of readers, the hard moment lands mid-afternoon, not at dinner: the desk drawer is empty, and everything shelf-stable at the office has wheat in it. 15 minutes with a rolling pin fixes it before the next craving even shows up.

Extra-virgin olive oil is one of the few places you actually get oleocanthal, a compound linked in research to some of the same inflammatory pathways ibuprofen touches, though at nowhere near the same dose. A cracker built from arrowroot, olive oil, and a few herbs earns its spot in the pantry more than its short ingredient list suggests.

Roll the dough thin between 2 sheets of parchment, salt it generously, and let the crackers cool completely before you break them apart. A snack this plain still deserves a few minutes of care on the way to the plate.

Ingredients

• 1 cup (145 g) arrowroot flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon garlic powder
• 4 tablespoons extra-virgin olive oil
• 5 tablespoons water
• Coarse sea salt, for topping

Method

Mix the dough: Preheat your oven to 350 F. In a medium bowl, whisk together the arrowroot flour, baking soda, thyme, rosemary, and garlic powder until evenly combined. Add the olive oil and water and stir until a smooth, cohesive dough forms. The dough will be slightly tacky.

Roll thin: Place the dough between two sheets of parchment paper. Use a rolling pin to roll it out as evenly as possible, aiming for about 1/8-inch thickness. Thinner crackers crisp up beautifully; thicker ones will stay soft in the center, so roll with that in mind.

Score and season: Remove the top sheet of parchment and slide the bottom sheet with the rolled dough onto a baking sheet. Use a knife or pizza cutter to score the dough into squares or rectangles. Sprinkle generously with coarse sea salt.

Bake: Bake for 15 to 20 minutes, until the edges are lightly golden and the crackers feel dry to the touch. Watch closely in the last 5 minutes. Arrowroot crackers can go from perfectly golden to overdone quickly.

Cool and break apart: Let the crackers cool completely on the baking sheet before breaking them apart at the score lines. They will crisp up further as they cool. Store in an airtight container at room temperature.

*Adapted from Gutsy By Nature*