- Gluten free - Dairy free - Trace minerals - Whole grains -
- Crispy, salty & spicy -
2 cups of buckwheat flour * + extra for dusting the bench space
5 tablespoons of cold pressed olive oil
2 table spoons of freshly cracked black pepper or while pepper
1 teaspoon of pink himalayan salt or naturally iodised sea salt
1/4 -1/2 cup cold water
* you can use buckwheat flour or buckwheat groats and grind these up yourself.
options spices:
4 tablespoons of dukka spice mix
or in a skillet toast your own spices of whole cumin, coriander, caraway, rosemary or thyme
or warm a mixture of ground spices to activate the aromas - turmeric, curry powder, coriander, cumin, gram masala, paprika, white pepper.
options nuts & seeds:
1/2 cup of toasted black or white sesame seeds, pumpkin seeds or sunflower seeds.
1/2 cup of toasted & finely chopped pine nuts, pistachios, almonds.
Add all ingredients to a food processor but hold off with the water
process well, add the water gently until the mixture makes a small crumb like texture.
Gather the mixture with your hands
(should just be sticky enough to mold but, not too crumbly or too sticky)
(should just be sticky enough to mold but, not too crumbly or too sticky)
Sprinkle extra buckwheat flour on a bench top & knead the dough for a few minutes
roll out with a rolling pin & use a jam jar to cut out shapes for the crackers
place these on an oven roasting tray & cook at 150 degrees for approx. 10-15 minutes, keep a very close eye on these towards the end. They will further crisp up when left to cool.
Crackers from the blogs!
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