- 1⅔ cups gluten-free flour (I used ½ cup almond flour, ½ cup quinoa flour, and ⅔ cup ivory teff flour)
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 teaspoons olive oil
- ½ cup water
- 1 cup packed fresh sorrel leaves (spinach may be substituted for a milder cracker)
Preheat oven to 325° F.
Blend oil, water, and sorrel in a blender until smooth. Combine dry ingredients in a bowl, whisking together.
Add the sorrel purée and mix well. Add more flour if the dough is too sticky. Let the dough chill for 30 minutes or as long as overnight.
Between two lightly floured sheets of parchment, roll out the dough. Slice into desired cracker shape. Sprinkle with more salt if desired.
Bake at 325° F for 20–30 minutes or until dry and firm, but still green in color. If the crackers retain moisture, finish in a dehydrator at 200° F, or on the warm setting in oven, making sure they do not overbrown.