Recipes › Buckwheat crackers
Snappy, savoury crackers to team with cheese after dinner, or as a great dipping snack. These tasty crackers are easy to make and will keep for weeks. A wonderful healthy and more-ish bake!
½tsp PURE Dried Yeast
½tsp coarse sea salt
½tsp poppy seeds
80ml/g warm water
- Weigh out 120g of the buckwheat flour (keep 20g back) and add the baking powder and Xanthan. Stir well.
- Dissolve the honey in the warm water and then add the yeast. Leave it to froth.
- Add the water mix to the dry ingredients and mix with a wooden spoon until it forms a soft sticky dough. Cover with cling film and leave to prove in a warm place.
- After 30 minutes uncover the dough and add the remaining buckwheat flour, the poppy seeds and the salt. Bring it all together until it forms a soft dry dough.
- Divide the dough into 4 sections and roll each one as thin as it will allow. Use a biscuit cutter to cut out round crackers, or use a sharp knife/pizza wheel to cut square/rectangular ones.
- Place on a dry non-stick baking sheet and mark each cracker with a fork.
- Bake at 220°C/425°F until lightly browned. Cool on a wire rack.
Not only is this cracker dough very versatile - you can add your own favourite seeds, make round crackers, square ones, or long ones for dipping like the photo - it is also really cost-effective. The ingredients for one batch costs around 60p which means you get a tub of crackers for pennies, as well as the satisfaction of a healthy snack.