Buckwheat, almonds and rosemary homemade crackers

These homemade buckwheat crackers are a healthy and delicious finger food. Crispy and tasty. With delicate aftertaste of nuts and rosemary. In addition, these crackers are gluten free and even vegan. Original recipe here.

Buckwheat, almonds and rosemary homemade crackers

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Category: appetizer, finger food

Cuisine: vegan, gluten free, lactose free

Yield: for about 4 person(s)

Buckwheat, almonds and rosemary homemade crackers


  • 140 g buckwheat flour
  • 100 g almonds
  • 1 tsp flax seeds
  • 1 tsp salt + more for dusting
  • 2 fresh rosemary sprigs
  • 2 tbsp olive oil
  • 100 ml cold water
  • Instruzions below.


Gluten free and lactose free crackers recipe: buckwheat flour, almonds and rosemary homemade crackers.


Instructions: Buckwheat, almonds and rosemary homemade crackers

Place almonds, salt, rosemary (remove the stem) and flax seeds in a blender. Blend everything until it becomes similar to flour.

Pour the almond mix in a bowl. Add buckwheat flour, oil and cold water and stir.

Knead the dough until it becomes smooth and homogeneous.

Roll out the dough between two sheets of baking paper to form a very thin rectangle. Remove the paper from above, cut the dough with a sharp knife to create desired shapes and prick them with a fork.

If you like sprinkle your crackers with more salt and bake in preheated static oven at 200 °C for 15 minutes or until the edges begin to get dark. Remove from the oven, let cool completely and serve.

lot of love. B.

Bottone per il sito foodohfood seguimi su pinterest

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