Kalamata Olive & Oregano Crisps

One of my favorite breads to bake during my pre-low carb lifestyle days was no knead Kalamata olive & oregano bread. Today, I make this on a very rare occasion as we avoid wheat. Since my favorite way to eat it was toasted, I now create Kalamata olive & oregano crisps instead. These olive crisps suit a keto, low carb, paleo, candida, and vegan lifestyle.

They are perfect with a little butter or cream cheese. They are a great with tzatziki or tirokafteri. Break them up & use them as a crouton in your salad. They are great with just about anything!

Here is the link to my tzatziki recipe for you!

https://onxeniastreet.com/2020/08/04/tzatziki-greek-yogurt-cucumber-dip/

…as well as the recipe link for tirokafteri!

https://onxeniastreet.com/2020/05/29/tirokafteri-spicy-feta-dip/

Kalamata olives come from the region
of Kalamata, Greece.

Ingredients:

1 1/4 cup almond flour

1/4 cup coconut flour

1/3 cup psyllium powder

1/2 tsp salt

1 tbsp dry oregano

1 cup chopped Kalamata olives

1 tbsp baking powder

2 tsp apple cider vinegar

1 tbsp extra virgin olive oil

1 cup hot tap water

1 tbsp toasted sesame seeds + 1/2 tsp of olive oil

Directions:

Start by chopping up the olives and setting them aside. Mix all of the dry ingredients, adding the olives, in a large mixing bowl. Add in your liquid ingredients & mix well. I start off mixing with a spatula or wooden spoon & then finish it off by hand. Let it sit for 10 minutes so that the psyllium and flours can expand and absorb the moisture.

Form a loaf on a parchment lined pan.

Step by step

With 1/2 teaspoon on olive oil, gently brush the outside of your loaf. Sprinkle sesame seeds on the surface. The oil will give it a nice crust & help the sesame to better stick.

Bake for 50 minutes at 400 F.

Let it cool on a rack for two hours before slicing it. The great thing is that you can now use this to make a sandwich if you want! But today, we are crisping you the slices! And FYI, you can roll these into dinner rolls too!

Preheat the oven to 350 F. Slice the olive bread & place each piece on the parchment lined baking sheet. I try to slice them around 1/2 inch thick. Toast 20 minutes on each side. Lower the oven temperature to 275 F & allow them to dehydrate for 1 hour, or until when you touch them they are completely crispy. Let them cool down with the oven door slightly ajar.

Note that the thinner they are, the less time they need to become crispy. So if they are thick cut, then add another hour to that.

Served here with freshly made tzatziki!

Store them in an airtight container.

Tip: Place a sheet of paper towel under some parchment to absorb any moisture that might get in. It will help them keep longer.

Kali Oreksi!

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