Seedy Buckwheat Crackers

version 3 with almond flour Bake at 325°F for about 50 minutes.

score the crackers around 20 minutes in if you'd like to have square cracker

Dry

1/3 cup buckwheat flour
3 Tbsp blanched almond flour
1/2 cup sunflower seeds
1/4 cup roughly chopped pumpkin seeds
3 Tbsp sesame seeds
3 Tbsp ground flaxseed
2 Tbsp chia seeds
1 Tbsp hemp hearts
1 tsp salt

Wet

1¼ cups water
1 Tbsp olive oil

Top with everything bagel seasoning after spreading the batter.

Method

Mix everything together.
Let the mixture rest 20–30 minutes so the flax, chia, and almond flour fully hydrate.
Spread very thinly on parchment (about 1/16–1/8 inch or 1.5–3 mm thick). 

The thinner you spread it, the crisper the cracker.
Bake at 325°F for about 20 minutes.
Score into crackers with a pizza cutter.
Return to the oven for another 20–30 minutes, rotating the pan if needed.
If the center still feels a little flexible, lower the oven to 250°F for another 10–15 minutes to dry them rather than brown them.
Cool completely on a rack—they'll continue to crisp as they cool.

NOTE: i scored the crackers at 20 minutes. baked another 15 then i flipped all the crackers over to finish baking. 

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Buckwheat Crackers  Buckwheat Crackers  Bake 325ºF 35-45 minutes 

version 2 

DRY

1/2 cup buckwheat flour

1/2 cup sunflower seeds

1/4 cup green pumpkin seeds - rough chop

3 TB sesame seeds

1 tsp salt

3 TB ground flaxseed 

2 TB chia

1 TB hemp seeds

1 TB bagel seasoning - sprinkled on top 

WET

1 1/4 cups water

1 TB olive oil 

MAKE 

In a large bowl add all the dry ingredients and stir to combine. 

Add the water to the bowl of dry ingredients, stir until completely blended. 

The batter will look loose & liquids when first mixed but let the batter stand for 2-5 minutes until the chia seed has absorbed the moisture. 

The batter will look like thick pancake batter.

Place parchment paper onto the baking sheet. 

Now pour the batter on to the prepped baking sheet. 

With a spatula spread the batter evenly across the entire baking sheet, make sure that the batter is evenly - not too thick or thin in spots. 

Place into the pre heated 325ºF oven and back for 35-45 minutes. 

The crackers should look dark and dry and pulling up from the sides.

Completely cool before breaking them up to the desire size. 

These are not scored and you will need to break them up. 

NOTE: i had to put the crackers back in the oven to crisp up more but i did not keep track of time. Next batch i will turn off the heat and leave them in for some x time.

NOTE: i scored the crackers at 20 minutes. baked another 15 then i flipped all the crackers over to finish baking. 

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