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!

Note:

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

Dry ingredients:

160g buckwheat flour

100g almond meal

1 tbs chopped fresh rosemary leaves

½ tsp thyme leaves

½ tsp sea salt

Wet ingredients:

80 ml water

2 tbs olive oil

1 egg, whisked

  1. Preheat the oven 190C fan forced.

  2. In a bowl combine the dry ingredients.

  3. In a separate bowl whisk the wet ingredients.

  4. Add the wet ingredients to the dry ingredients. Using your hands knead the dough which should produce a smooth non-sticky dough.

  5. Roll into a ball and separate into two.

  6. 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.

  7. Using a toothpick, pin the dough and then cut it into wedges just as you would cut a pizza.

  8. Place baking sheet with crackers onto a tray and bake for approximately 15 minutes (checking half way as edges may burn)

  9. Serve with your favourite dip, cheese or eat as a snack on its own.

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