Description
These Big Crunch Buckwheat and Seed Crackers are a crunchy, wholesome snack packed with nutrient-rich seeds and gluten-free flours. Lightly seasoned with sea salt and olive oil, they offer a perfect balance of earthiness and crisp texture. Baked low and slow to golden perfection, they make a delightful, healthy alternative to store-bought crackers, ideal for dipping or enjoying on their own.
Ingredients
Dry Ingredients
- ¾ cup (105 g) buckwheat flour (Arrowhead Mills preferred)
- ½ cup (78 g) sweet rice flour (Koda Farms Mochiko preferred)
- ½ cup (85 g) flax seeds
- ½ cup (70 g) sesame seeds (any color works)
- ½ cup (60 g) sunflower seeds
- ¾ teaspoon fine sea salt (pink salt recommended)
- A few turns freshly ground black pepper
Wet Ingredients
- ¾ cup (180 ml) boiling water
- ¼ cup (55 g) extra-virgin olive oil, plus 2-3 tablespoons for brushing
Finishing
- Flaky salt, for sprinkling
Instructions
- Prepare things: Position oven racks in the upper and lower thirds and preheat to 300ºF (150ºC). Have two rimless cookie sheets ready for baking.
- Make the dough: In a large bowl, combine buckwheat flour, sweet rice flour, flax seeds, sesame seeds, sunflower seeds, sea salt, and black pepper. Pour in the olive oil and boiling water, stirring until a thick, sticky dough forms. Let it rest for 10 minutes. Then knead the dough in the bowl by hand into a smooth ball, adjusting the texture with more water or flour as needed to ensure it holds together but isn’t too wet.
- Shape: Divide the dough into two equal portions. Roll one portion between two pieces of parchment paper into a large, thin sheet roughly the size of your cookie sheet, aiming for as thin as possible. Repair any cracks by pressing the dough back together and trim or patch edges to form a neat rectangle. Place the parchment with dough on a cookie sheet. Repeat with the other half of the dough.
- Brush and season: Generously brush the surface of each rolled dough sheet with olive oil and sprinkle with flaky salt for added texture and flavor.
- Bake: Place the cookie sheets on the oven racks and bake for 60 to 75 minutes until the crackers are golden and crisp. Test doneness by letting a cracker cool—if it snaps crisp, they are ready; if not, bake a bit longer and recheck.
- Cool and break: Remove the crackers from the oven and allow them to cool completely on the pans. Once cooled, break them into cracker-sized pieces.
- Storage: Store the crackers in an airtight container for several weeks. Adding silica packets can help absorb moisture and keep them crispy longer.
Notes
- The dough consistency is key; add boiling water and flour incrementally to get the perfect texture.
- Using parchment paper for rolling makes transferring the delicate dough easier.
- Flaky salt adds a nice crunch and visual appeal but can be omitted if preferred.
- Store in airtight containers with moisture absorbers for longest shelf life.
- Feel free to experiment with different seeds or add herbs for flavor variations.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: Gluten-Free