Buckwheat Crisps

These crispy crackers are perfect for a healthy snack. Add a little brie cheese, hummus, guacamole, or eat them plain!

What You’ll Need
1 1/4 cup buckwheat flour
1 cup all-purpose flour, plus additional for rolling
1/4 cup sesame seeds
1 sprig rosemary, chopped finely
1/2 tsp garlic powder
1 tsp salt
1 1/2 tsp baking powder
2 tbsp olive oil
3/4 cup water

Directions

1) In a medium bowl, mix together both flours, sesame seeds, rosemary, garlic powder, salt, and baking powder.

2) Add the oil and stir until combined. Then add the water and stir until combined, forming a dough.

3) Put dough on a floured surface and knead 5 times. Place a dampened paper towel on top of the dough. Let the dough rest for 15 minutes.

4) Preheat the oven to 450 degrees fahrenheit for 15 minutes.

5) On a floured surface, roll a small piece of the dough (roughly 1/10 of it) into a thin strip. Trim sides and end to make a rectangle. If desired, cut into smaller strips for desired width.

6) Put the rolled out dough strips onto a sheet pan lined with parchment paper. Bake for 4 minutes on one side. Flip and bake for another 2 minutes. (Cooking time can vary depending on the oven).

7) Once baked, put crackers on a cooling rack.

8) Repeat baking process for the rest of your crackers.

(Recipe inspired by Alton Brown’s seedy crisps)

Enjoy!