Warning: These crackers are healthy, homey, and highly addictive. So you may just want to double the recipe from the start. They are made with the naturally gluten-free buckwheat flour (fun fact: it's a seed, not a grain), a bunch of healthy add-ons (pumpkin seeds are one of the best sources of plant-based protein), and are perfectly crisp and slightly nutty without the use of actual tree-nuts (allergy-friendly). 5 ingredients, some water, and in just under 30 minutes you have a healthy snack that can be enjoyed all on its own or topped with your favorite dips & spreads.
Last week I had the opportunity to take part in a vegan & gluten-free cooking workshop at my favorite #vegan restaurant in all of Israel, Meshek Barzilay.
The recipe that stood out the most to me, from all the dishes that we made, was perhaps the simplest of them all, these gluten-free & vegan buckwheat crackers. This snack make you feel good and gives you energy, not the other way around, as most snacks tend to do. The best part is that this recipe is very flexible and you can easily switch out ingredients as you like. If you eat gluten, try using spelt flour, or swap in seeds like chia & sesame. Even throw in some chopped chocolate and real maple syrup for a healthier dessert alternative.
Let's get crack(er)ing!
- 1 cup buckwheat flour
- 80 grams dried green buckwheat (or toasted/brown buckwheat, but green has a milder flavor that pairs well with these crackers)
- 100 grams pumpkin seeds
- 100 grams sunflower seeds
- 2 tbsp olive oil
- 1 tbsp wet sea salt
1. Preheat oven to 160°C (320°F).
2. Mix ingredients together in a large mixing bowl, gradually adding lukewarm water until a slightly pasty & sticky dough is formed.
3. Brush parchment paper with olive oil and place dough in a mound in the center, drizzling the top with oil.
4. Lay second piece of parchment paper on top and roll out the dough using full movements, allowing the dough to spread evenly between the two sheets.
5. Once the dough has reached about 4mm thick (a bit more than 1/8 inch), remove top sheet of parchment paper and transfer the lower parchment paper with dough to a baking sheet.
6. Bake in the oven for approximately 10 minutes.
7. At this point you should see it starting to dry up. Take it out of the oven and raise the temperature to 200°C (392°F).
8. Cut the crackers into rectangles using a knife or pizza cutter.
9. Bake another 8 minutes until the crackers are completely dry and starting to brown and crisp.
10. Let cool and store in an airtight container for up to a week.
#betayavon from my new home!
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