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buckwheat -rosemary crackers
#buckwheat #gfcrackers #recipe
ingredients
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. Like what you read? Sign up to our newsletter and find out about posts sooner! How to Comment Anonymously on This Site. Check out this brief and entertaining tutorial from Life After Gluten on how to comment anonymously on a site that uses disqus.
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