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.
- 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
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.