Gluten-Free Crackers with Buckwheat [Oil-Free, Vegan, Flourless]

almond flour

🥗Healthier: coconut flour

💰Cheaper: oat flour

Coconut flour is lower in calories, while oat flour is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a budget-friendly option.

Start by taking sprouted buckwheat.

Add ground flax seeds, smoked paprika powder, garlic powder, Himalayan salt, oregano, and water.

Process until you have homogeneous batter, scraping the sides with a spoon every now and then.

Place the batter onto a silicone baking mat or parchment paper (measured for the size of your baking sheet) and spread it out with a spatula.

Take another piece of parchment paper and place it onto the batter.

Roll until it is almost the same shape and size as your baking sheet or silicone mat.

Carefully remove the top paper.

Smooth small holes out with a round tip knife or spatula.

Cut the dough into 28 crackers, pressing gently not to cut into your silicone mat.

Lift the crackers onto a baking sheet and bake at 175°C (350°F) for 25 to 30 minutes until golden.

Turn off the heat, open the oven door, and let cool in the oven to get them really crispy.

Scrape up any batter that got stuck onto the parchment paper using a round tip knife.

Form a cookie from the leftover batter and bake it along with the crackers.

Let the crackers cool completely before trying to separate them from the silicone mat or parchment paper.

If some crackers feel a bit moist, let them dehydrate before storing in a container.

If you need to put them away immediately, stick the container into the freezer.

Instead of baking, you may also dehydrate your crackers for improved health benefits.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens