Monday, September 12, 2011

Buckwheat & Almond Flour Crackers

Adapted from

Buckwheat Flour - 1 cup
Almond Flour - 1/2 cup
Cayenne Pepper
Sesame Seeds or Nigella Seeds - 1 tsp
Chopped fresh rosemary or roasted cumin powder - 1 tsp
Water - 3/4 cup

Mix all the above ingredients together except water. Add water little by little to make a soft dough.

Wrap the dough tightly in a cling wrap and leave it in the refrigerator for at least 30 minutes.

Preheat the oven to 375F.

Take 2 parchment papers of the size of the baking sheet. Roll out the dough in between the parchment papers. Roll out evenly and as thin as possible.

Remove the top parchment paper. Cut the rolled dough into small squares using a knife or pizza cutter. Poke with a fork to prevent puffing.

Transfer the bottom parchment paper with the rolled dough carefully onto the baking sheet.

Bake for around 30 minutes on until the edges turn golden brown. Remove and cool and break the crackers along the pre-cut edges. If stored in an airtight container they stay crisp for a week.

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