Buckwheat Seed Crackers – Gluten-Free, Dairy-Free & Easy to Make

buckwheat flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Almond flour adds healthy fats while oat flour is often less expensive.

chia seeds

🥗Healthier: flax seeds

💰Cheaper: hemp seeds

Flax seeds are more affordable and provide similar binding properties.

pumpkin seeds

🥗Healthier: sunflower seeds

💰Cheaper: sesame seeds

Sesame seeds are typically cheaper and still add crunch.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

In a large bowl, combine 1 cup of buckwheat flour and 1 teaspoon of salt.

Add 1/4 cup of tapioca flour to help bind the mixture together.

Mix in 1 tablespoon of fennel seeds, 1/4 cup of toasted sesame seeds, and 1/4 cup of toasted sunflower seeds using a whisk.

Pour in 3/4 cup of boiling water and 2 teaspoons of olive oil, then mix until combined.

Let the dough rest for 10 to 15 minutes, adjusting moisture or flour as needed based on the dough's consistency.

After resting, divide the dough into three pieces for easier handling.

Flatten one piece of dough and roll it out thinly between two sheets of baking paper.

Remove the top layer of baking paper and sprinkle with flaky salt if desired.

Transfer the rolled dough onto a baking tray and bake in a preheated oven at 170°C (340°F) for 30 to 40 minutes, checking at 30 minutes for doneness.

Once baked, crack the crackers free form and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens