HERB BUCKWHEAT CRACKERS (GLUTEN FREE)
I’ve often found myself wishing I could create a good-looking cracker to add to my cheeseboard when I have guests over. It wasn’t until I made my taramosalata recently, that I decided to look up some old recipes and so discovered my Herb Buckwheat Crackers recipe. I haven’t made this in a couple of years and thought I’d revamp them with a new twist. What’s the new twist? To cut them into pizza triangle shapes rather than squares and I must say, they look and taste fabulous. They are prepped and cooked in a total of 20 minutes so make sure you give them a try. SUPER-EASY!
A special thank you to Effi from @sydneyfoodsisters that took these photos. I am not often in my photos so it was a treat to have myself as my own hand model. Thank you Effi xx
160g buckwheat flour
100g almond meal
1 tbs chopped fresh rosemary leaves
½ tsp thyme leaves
½ tsp sea salt
80 ml water
2 tbs olive oil
1 egg, whisked
Preheat the oven 190C fan forced.
In a bowl combine the dry ingredients.
In a separate bowl whisk the wet ingredients.
Add the wet ingredients to the dry ingredients. Using your hands knead the dough which should produce a smooth non-sticky dough.
Roll into a ball and separate into two.
Between 2 sheets of baking paper, add one dough at a time and roll out into a circular shape until it is 2-3mm thick.
Using a toothpick, pin the dough and then cut it into wedges just as you would cut a pizza.
Place baking sheet with crackers onto a tray and bake for approximately 15 minutes (checking half way as edges may burn)
Serve with your favourite dip, cheese or eat as a snack on its own.