My buckwheat obsession continues with some quick and easy to whip up buckwheat crackers.
These are healthy and so versatile to make and eat. You can add in whatever seeds you want through the crackers to give it different flavours, like sesame seeds, poppy seeds, flaxseeds as just some examples.
Enjoy these delicious crackers just on their own, with your favourite spread or avocado, or as a dipper into your favourite dip.
Note on this recipe: the trickiest part is getting the dough consistency right:
- If it’s too soft it will be a pain to try and roll out and will be too sticky
- If it’s too dry it will crumble everywhere and not stick together
- If it doesn’t look right on your first try, just add some more buckwheat to make it drier or some more water to make it wetter and keep adjusting until you get it right
What’s the deal with buckwheat?
Buckwheat’s health benefits are pretty amazing:
- Low GI
- High in protein
- High in minerals: copper, manganese, iron, phosphorus, magnesium
- High in antioxidants
- Good source of fibre
Since my obsession with buckwheat I’ve been buying in bulk! My favourite place to buy buckwheat is from Bio-Oz – Australian grown and tested gluten free.
Make sure you checkout some of my other favourite buckwheat recipes too!
Details
10 mins
30 minutes
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Ingredients
1 1/2 cups buckwheat flour
1/2 cup mild flavoured extra virgin olive oil plus 1 extra tablespoon for brushing
1/2 cup water
1 teaspoon salt
1 tablespoon sesame seeds, flaxseeds or poppy seeds (optional)
Directions
- Place buckwheat flour, olive oil, water and salt into a mixer and mix together well
- Add in sesame, flax or poppy seeds (optional) and mix together again
- Make sure the mixture is a firm dough consistency, it shouldn’t be sticking to the side of the bowl – if it is, add more buckwheat flour until it’s firmer. The perfect firmness is it all sticking together on the mixer blade.
- Place the ball of dough on an oven tray sized sheet of baking paper, and put another sheet of baking paper the same size on top
- Roll the dough out with a rolling pin to the size of the baking paper, making sure to get the thickness as consistent as possible – around 2mm is ideal as this will make them nice and crunchy.
- Brush a tablespoon of the olive oil all over the dough and lightly score the dough in squares (this will just make it easier to break when it’s cooked)
- Remove the top layer of baking paper and place the bottom layer of baking paper with the dough on it on an oven tray
- Cook in a fan forced oven at 175 degrees celcius for 15 minutes, then turn over and bake the other side for 15 minutes (I use a really large flipper to flip it over, or you can cut the cracker into a few pieces if easier to flip over that way)
- Take out to cool on a cooling rack and break the crackers along the score lines
Store in an airtight container for up to a week.