These crackers are the perfect cracker- crunchy, gluten free, full of flavour and nutrients, and an absolute breeze to prepare.
I have a friend over tonight so will be using these to go with my baked Camembert and home-made beetroot and plum relish (will share that recipe soon).
You can play around with these to make different flavours. For example use nutritional yeast and garlic flakes instead of the rosemary. Or you can add Tamari sauce for an extra salty punch. Delish!
Ingredients • 1/4 cup buckwheat groats (can get in most supermarkets) • 2 tablespoons chia seeds • 3/4 cup sunflower seeds • 1/2 cup pumpkin seeds • 1/3 cup flax seeds • 1/4 cup sesame seeds • 2 tbsp of fresh rosemary (or use dried) • 2 teaspoons pure maple syrup • 1 teaspoon coarse sea salt • 1 cup water
Instructions 1. Pre-heat oven at 150˚C. Line two baking trays with baking paper. 2. Blend buckwheat groats till they become a fine meal. 3. Add all ingredients to a large mixing bowl and stir to combine. Let rest for 20 minutes, allowing the chia and flax to swell and bind the mixture. 4. Divide the mixture in half and spread thinly over each tray, use a spatula to ensure the mixture is as smooth and thin as you can make it – you don’t want to have any gaps showing though as this will make it crumble once baked. The mixture will make two small trays worth. 5. Bake for up to 20- 30 minutes or until golden, then remove from oven and flip. Return to oven for up to 10 more minutes. 6. Once cooked, let cool completely, snap into shapes and store in airtight container.
Notes - Even those buckwheat has 'wheat' in its name its in fact a seed- a very nutritious and yummy one!
- These freeze well too.