Method

• Preheat the oven to 180 degrees Celsius . Line a shallow oven tray with baking paper.
• Add the oats, oat flour, flax, arrowroot, rosemary, salt and pepper to a mixing bowl. Stir to combine.
• Add the chopped olives and stir throughout the flour.
• Add the coconut oil and rub into the flour mixture with your fingers to create a chunky crumb.
• Slowly add the water a little at a time, bringing the mixture together with your hands to form a dough. If the dough is a little sticky add a little more oat flour.
• Using a rolling pin flatten the dough  on a floured surface so it does not stick to the work top and use a cutter or a glass to cut out the round shapes, it make 8 crackers . 
• Transfer the biscuits to the oven to bake for 18-20 minutes until golden brown all over and firm to touch. Set aside to cool before serving.
• Top them with mashed  avocado, sardines, tuna dips etc