Buckwheat, Almond & Rosemary Crackers


130g buckwheat groats
80g almonds
35g pumpkin seeds
1 Tlb golden flax
1 tsp himalayan salt
1/2 tsp pepper
good handful of picked rosemary
2 Tlbs olive oil or coconut oil or ghee
1/3 cup water, plus if the mix is a little too dry


        1. In a high-speed blender or food processor, blitz the dry buckwheat, almonds, seeds, rosemary and flax until fine
        2. Transfer to a stainless steel or glass bowl
        3. Add remaining ingredients and mix through well by hand, until dough is moist but not too wet.
        4. Place on a large piece of baking paper, press down somewhat and place another sheet of baking paper on top, roll it out until thin, about 2mm.
        5. It can be a great idea to test a few different thicknesses on the piece of rolled dough so you know what you like once it’s baked.
        6. Cut in desired shapes, easiest is to slice into long shards, then put on baking paper lined tray and bake at 160 C – I use convection setting.
        7. Bake for 10 mins then depending on your oven check them, continuing in 5 minute increments, they take about 15 minutes in my oven.

        8. There will be some colour on the crackers, and be careful they do brown quickly, and they also colour up more upon cooling, so best to have then lighter than you think you would like them
        9. Cool on a rack and store in a well-sealed container, but they won’t last that long!