Almond, Buckwheat & Flax Herb Crackers
These natrually gluten-free Almond, Buckwheat, and Flax Herb Crackers are the perfect accompaniment to cheese, hummus, and other dips. Great for a sunny garden party!
- Contains Eggs
Ingredients
- 3.5oz buckwheat flour (plus more to dust)
- 2.45oz almond flour/ground almonds
- 0.88oz ground flax
- 0.7oz nutritional yeast
- 1 egg
- 3 tbsp coconut oil (melted)
- 1 tbsp coconut sugar or maple syrup
- 3 sprigs thyme, leaves only, finely chopped
- 3 sprigs rosemary, leaves only, finely chopped
- 1 tsp fennel seeds
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp coarse ground black pepper
- 1/4 tsp bicarbonate of soda
- 1 tbsp poppy seeds (optional)
Instructions
Step 1
Place all of the ingredients, except for the poppy seeds, into the bowl of a food processor and blend until a smooth dough is formed.
Step 2
Pulse in the poppy seeds then transfer to a work surface, lightly dusted with buckwheat flour.
Step 3
Roll out to 1/8" thick then cut into which ever shapes you'd like - you can use a cookie cutter, re-reolling the scraps as you go, or simply roll into a rectangle and using a sharp knife cut into squares, rectangles, or diamonds.
Step 4
Line the baking tray with a silicone baking mat or parchment then place the crackers onto the tray. Prick each one with a fork, skewer, or cocktail stick then set to one side.
Step 5
Select BAKE and set the temperature to 170°C, time to 15 minutes, and press the dial to start the pre-heat cycle. Once the unit beeps to signify it has finished pre-heating insert the baking tray and close the oven door. Bake for 12 to 15 minutes until lightly browned. Remove the tray and leave to cool.
Notes:
Store in an airtight container for up to 1 week.