Buckwheat Crackers - Vegan/Gluten-Free

February 14, 2020

I love crackers. I love snacking on these savory little delights either on their own or by heaping them with some of my home-made hummus. As I wish to control my diet more I figured why not make my own crackers! I have found that the baking of them actually soothes half my yearning and I am able to eat them at a normal rate, savoring the flavor at each bite.

As I am trying to cut out gluten I have decided to use Buckwheat flour. This flour is quite dark and has a real heavy flavor. This is why I find it perfect for crackers. But don’t be fooled by the name, it is definitely gluten-free!

What you need: 

• 3/4 cup of Buckwheat Flour
• 1/4 cup of still filtered water
• 1/4 cup of Light, Extra Virgin Olive Oil
• 1/4 teaspoon fleur de sel (or sea salt)
• 1 clove of garlic, finely chopped
• 2 teaspoon herbal mixture of thyme, oregano, marjoram, and rosemary 
• A handful of pumpkin seeds, sesame seeds, chia seeds, and poppy seeds

Method:

Turn on the oven to 350°F/Gas Mark 4

Place all the dry ingredients into a large bowl and lightly mix with a wooden spoon. Add in the garlic (optional). You can use a food processor here if you are more comfortable. Add in the water and oil and mix until you have an even dough. Roll out the dough on a sheet of parchment paper and cut it into large rectangles, using a pizza cutter if you have one! 

Place it in the oven for 15 to 20 minutes, always varying due to the oven! And as simple as that you have your crackers. These can be eaten just as, or with hummus, as mentioned above. 

Enjoy these snacktastic alternatives!

Donna,

Vimerson Health. 

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