International•healthy
Buckwheat Beet & Flaxseed Crackers
These crispy, gluten free, vegan crackers are a delight to eat - y'all gotta whip up a batch to enjoy plain or with a dip
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 cup buckwheat flour
- 1/2 cup flaxseed meal
- 1/4 cup almond meal
- 2 cloves garlic - finely chopped
- 1 tablespoon chia seeds
- 1/2 teaspoon Himalayan salt
- 2 tablespoons beet puree (I roasted my beets and blended them into a puree)
- 2 tablespoons water
Instructions
- 1
Preheat oven to 325
- 2
Add all the ingredients -except water and beets- into a bowl and mix well
- 3
Then add the water and beets and mix (I used my hands) into a stiff dough. Let it rest for 15 minutes.
- 4
Roll the dough out pretty thinly onto a parchment lined board and using a pizza cutter or a knife, cut into any shape you desire.
- 5
Place shapes/crackers onto a parchment lined baking tray and bake for 22-25 minutes
- 6
(Asha's note: If you want crispier crackers, turn off the oven and leave the cracker in the oven for another hour.)