Crackers

These versatile crackers have won the taste buds of many people.

Because they truly are delicious!

And what's more, they are gluten-free and plant-based.

the recipe is inspired by Tanja Pirc

Ingredients

For a normal baking tray:

  • mixed seeds: sunflower, flax, sesame, pumpkin (200 g)

  • buckwheat flour (45 g)

  • salt (1/3 tsp)

  • olive oil (20+ ml)

  • boiling water (200 ml)

** You can also:

  • choose any kind of seeds you like/have at home

  • use another type of oil

  • change the flour (but believe me, the buckwheat flour tastes really good here)

Method

Mix the seeds, salt and flour in a bowl. Add oil and then BOILING water to the mixture and stir well. Let the mixture rest for 15 minutes.

In the meantime, preheat the oven to 150°C and line a tray with baking paper.

After the resting time, use a spoon to spread the batter thinly on the tray.

Bake for one hour, or until golden brown and crispy.

After baking, transfer the cracker to a cooling rack and let it cool completely.

Finally, break the cracker into smaller pieces.

ENJOY!

*I have already served the crackers with:

  • raw carrots (great snack!)

  • (pink) hummus

  • avocado + dried tomatoes

  • cheese

  • …the possibilities are endless!

breakfastAlenkabuckwheat, pumpkin seeds, olive oil, sesame seeds, flax seeds, sunflower seeds, crackersComment