Gluten Free Crackers | Buckwheat Crackers | Dairy free / Vegan Snack

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats, while sunflower oil is more affordable.

buckwheat flour

🥗Healthier: quinoa flour

💰Cheaper: whole wheat flour

Quinoa flour is high in protein, while whole wheat is less expensive.

Soak the buckwheat groats for at least 4 hours before starting to make the recipe.

Grind the flax seeds and add water, let them absorb the water until you get a gelatinous substance (about 10 min).

Grate the sweet potatoes.

Discard the water, and drain very well the buckwheat groats. Mix thoroughly all ingredients together.

Transfer the buckwheat mixture on a parchment paper (divide for two paper sheets if necessary) and spread it into a thin layer. To make it easier, cover with a plastic wrap or another parchment paper, and roll with a rolling pin.

At the end sprinkle the sesame seeds on top and press them down using a rolling pin to help them stick better.

Bake for 15 minutes at 350 F. Take them out and cut out the dough into almost 2 inches (5cm) squares with a pizza cutter or a knife.

Put them back in the oven and bake for another 35 minutes at a lower temperature (300 F) or until the crackers are dry and crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens