These rosemary and garlic buckwheat crackers are a delicious addition to your pantry and can be enjoyed with your dip of the week, as part of a platter with hummus and crudités, or alongside a soup for a light lunch. 

 INGREDIENTS:

• 140g or 1 cup buckwheat flour
• 100g or 1 cup ground almonds
• 1 tbsp ground flaxseed
• 1 tsp sea salt
• ½ tsp cracked black pepper
• 1 tsp garlic or onion powder
• 1-2 tsp finely chopped fresh rosemary
• 2 tbsp extra virgin olive oil
• 100ml water

VARIATION:

Add in a ½ tsp turmeric 1 tsp cumin & 1 tsp of paprika for a mild spiced alternative instead of rosemary and black pepper. 

1. Preheat oven to 180 C/356 F. Combine the buckwheat flour, ground almonds, flax, salt, garlic/onion powder, black pepper and fresh rosemary in a large bowl.
2. In a jug or cup, add the water and olive oil and mix well. Pour the wet ingredients over the dry and mix with a spatula until it starts to come together, and all the liquid is absorbed.
3. Use your hands to bring the dough together, then turn out onto a clean surface and knead until it is smooth. It should not be too crumbly or too sticky, so add a drop of water or some extra flour as needed
4. Shape the dough into a ball then cut in half. Flatten each half in turn into a rough disk shape and place between two pieces of baking parchment.
5. Roll the dough out with a rolling pin into a large disc, around 1-2mm in thickness.
6. Score the dough into the shape you would like your crackers to be - you can score the disk down the centre vertically and then horizontally into 6 roughly even sized rectangles making 12 crackers. Feel free to trim the edges and reshape the scraps into more crackers or leave them as they are for a more rustic finish.
7. Prick each cracker in the centre with a fork to prevent them from puffing up when baking and arrange on a baking sheet with a little space between each cracker.
8. Bake in the oven for 10-12 minutes until slightly golden - you may need to move the crackers around at this point and cook for a further 2-3 minutes to ensure even cooking.
9. Once removed from oven, allow the crackers to cool and harden. Will store in an airtight container for 4 weeks.