Gluten-Free Buckwheat Crackers
Gluten-Free Buckwheat Herb Crackers || What is buckwheat anyway?? I LOVE buckwheat as a gluten-free "grain" option. However, buckwheat is not a grain at all, it's a seed! I love using Bob’s Red Mill buckwheat flour because Bob’s uses high-quality whole grains to satisfy all vegan, paleo, and gluten-free friendly cooking and baking needs. Bobs is always my go to choice! Delicious and full of protein, these buckwheat crackers can be made sweet or savory...but I thought savory would be perfect for dipping into hummus! Instructions on how to make them below!
•1c Buckwheat flour
•1/2c Almond flour
•1/2c filtered water
•3 tablespoons olive oil •1tsp sea salt
•1-2 cloves garlic (minced/pressed)
•1/2 tsp dried parsley •1/2 tsp dried rosemary (ground with mortar and pestle)
1.) Preheat your oven to 350F
2).In a mixing bowl, add buckwheat flour, almond flour, salt, herbs. Mix thoroughly.
3.) Once dry ingredients are mixed, add garlic and olive oil. Using a rubber spatula, mix ingredients together, and slowly add in water. Add in small portions at a time, increasing the amount as you see fit. The dough should hold together and form a ball, but should not be overly dry or overly wet.
4.)On a buckwheat floured surface, roll out your dough using a rolling pin (approximately 1/8 inch). 5.) Slice dough into 1 inch squares, or whatever shape you like! Top with a little salt. Pierce dough with fork to prevent bubbling.
6.) Bake at 350 for 15-18 minutes. Until crackers are crisp.
7.)Store in an air-tight container for up to 7 days. Enjoy on their own or serve with guacamole, hummus, and your favorite veggies!