Buckwheat and Rosemary Crackers (gluten-free & vegan

• Vegan
• Gluten free

• Produce

  • 1 tsp Rosemary, Fresh

• Baking & Spices

  • 1 Black pepper
  • 140 g Buckwheat flour
  • 1 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 100 g Almonds, ground
  • 1 tbsp Flaxseed, ground

• Liquids

  • 95 ml Water

Found on nirvanacakery.com

Description

Ingredients

• 140g buckwheat flour (1 cup)
• 100g ground almonds (1 cup)
• 1tbsp ground flaxseed
• 1 tsp sea salt
• black pepper to taste
• 1-2 tsp chopped fresh rosemary
• 2 tbsp olive oil
• 95ml water (1/3 cup+1tbsp)

Directions

• Preheat the oven to 200°C (180°C fan)
• Prepare 2 baking sheets.
• In a bowl whisk together buckwheat flour, ground almonds, flaxseed, sea salt, black pepper and chopped rosemary and set aside.
• Mix olive oil together with water and add to the dry ingredients.
• Bring together into a dough and knead on a surface until smooth. You can add a little water or flour, the dough should be nice and smooth, not sticky or too dry.
• Separate the dough into 2 balls.
• Place one ball between 2 sheets of greaseproof baking paper and roll out until about 2mm thickness.
• Remove the top layer of baking paper and cut the dough into 16 wedges like you would cut a pizza and prick each cracker with a fork few times.
• Transfer onto a baking tray keeping the bottom layer of paper.
• Bake for 10-15 min. Keep an eye on the crackers as the outer edges always bake quicker. You might have to move them around, so they bake evenly.
• Repeat with the rest of the dough.
• Store in an airtight container for up to a week.
• Enjoy with your favourite dip or on its own.