buckwheat-rosemary crackers

The cold weather is starting to come upon us so this week I just feel like hunkering in with a cup of hot cocoa and these wholesome gluten-free buckwheat crackers.

These are a perfect snack for diabetics and foodies alike! You can top them with anytime from almond butter and bananas to smoked salmon, cream cheese and pickled beet. YUM! But why take my word for it, make them yourself and leave a comment below. :)

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buckwheat -rosemary crackers

#buckwheat #gfcrackers #recipe

ingredients

120 grams    buckwheat flour, light or dark
120 grams    almond flour
5 millilitres    rosemary, finely chopped
5 grams    sea salt
4 grams    chia- or flax seed, ground
2.5 millilitres    baking powder, double acting
100 grams    cold water
30 grams    olive oil, extra virgin
black peppercorn ground, to taste
sea salt and rosemary for garnish

You will need a food processor for this recipe. I have heard the bran Ninja come highly recommended. Click here to view reasonable prices.

method

Preheat the oven to 205°C (400°F). Line one large or two small baking sheets with parchment paper.

In a bowl whisk together buckwheat flour, almond flour, chia seed, sea salt, black pepper and chopped rosemary and set aside.

Mix olive oil together with water and add to the dry ingredients.

Bring together into a dough and knead on a surface until smooth. You can add a little water or flour, the dough should be nice and smooth, not sticky or too dry.

Place one ball between two sheets of grease proof baking paper and roll out until about  two millimetres thickness. Remove the top layer of baking paper and dock dough with a docking tool or fork. To "dock"1 a pastry means to prick dough with a fork every cenitmetre or so, this allows the steam to escape. Cut into desired shapes. The small your cut your crackers to the quicker they will cook.

Chill crackers in the freezer for ten to fifteen minutes, this will make them easier to lift off of the paper.

Transfer onto a prepared baking tray leaving a small distance between each cracker. Garnish as desired with salt and rosemary.

Bake for ten to fifteen minutes, until lightly golden brown and dry throughout. Keep an eye on the crackers as the outer edges always bake quicker. You might have to move them around, so they bake evenly.

Store in an airtight container for up to a week. Enjoy with your favourite dip or on its own.