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.