Buckwheat Crackers
These Buckwheat Crackers are gluten-free, dairy-free and vegan. This recipe is very easy to make at home and is adjustable. Nutty, rich in flavour and crispy. Pair it with parsley pesto or serve with a vegetable filled salad.
Ingredients
- 85 gram buckwheat flour
- 6 tbsp ground flaxseed see notes
- 1/2 tsp vinegar
- 1 tsp coconut oil cold pressed & extra virgin
- 1/2 tsp baking soda
- 3/4 tsp salt
- 3/4 tsp dried thyme
- 1/2 tsp dried rosemary
- 120 ml water
Instructions
- Put all ingredients in a mixing bowl, except the water, and combine.
- Preheat oven (fan forced) to 170℃ / 325℉
- Slowly add the water, bit by bit, until it becomes a sticky dough.
- Put parchment paper on baking tray. Flour your rolling pin. Roll out the dough using the rolling pin.
- Cut dough into littles pieces, or how big ones if you like.
- Bake for 45 minutes. Remove from oven. Let the crackers cool down before using.
Notes
I. I have a small oven so you can easily double or triple the recipe to make a big batch.
I. To Store: Store in an airtight container. They will keep up for 2 weeks.
I. Flaxseed: you can use both ground or whole flaxseed. Important: you can swap out 4 tbsp of the flaxseed BUT the flaxseeds are what binds the mixture so do NOT leave all out. Use whatever seeds you have on hand: sunflower seeds, chia seeds, sesame, pumpkin, or you can even oat flakes if you would like.
I. Coconut oil: make sure your coconut oil is soft / liquid. You can also swap this for cold pressed extra virgin olive oil.
I. Adjust the herbs: swap for or add in dried sage, turmeric powder, oregano, coconut flakes.