How to cook
First, mix the dry ingredients by sifting the two types of flour twice to aerate.
Add salt, dried oregano and half of the white sesame seeds.
Activate the yeast in lukewarm milk and add sugar and a little flour to it.
Add the soda to the kefir milk and it mix well.
Add the well-beaten egg yolk, olive oil and yeast. Mix the liquid ingredients by pouring them into the well.
Cut the olives into pieces and carefully remove their pits.
Knead a soft and elastic dough, which we need to cover with cling film.
Leave it rise for 40 minutes in a warm room.
Knead it again, transferring it onto a floured surface.
The kneading should not be overdone, as these flours are low in gluten.
Divide the ball of dough into two parts. Roll each of them into about a 1 cm thin base.
Cut it into squares or other shapes that you prefer. Beat the egg whites until they're frothy.
Use a brush to spread the mixture onto the surface of the crackers and sprinkle them with sesame seeds.
Arrange the crackers for diabetics in a tray lined with baking paper with a few drops of olive oil.
Bake the crackers in a preheated 356°F (180 degree) oven with the fan on for 15 minutes.
The recipe is gluten free!