Recipe by Laurie Sadowski
These crackers feature both buckwheat flour and flakes, along with chickpeas, flaxseeds, hemp, and teff, delivering a nutritious—and delicious!—snack.
Makes about 30
1/3 cup chickpea flour
1/3 cup buckwheat flour
1/3 cup Grütze porridge
1 tablespoon ground flaxseeds
1/4 teaspoon fine sea salt, plus more for sprinkling
1 tablespoon extra-virgin olive oil, plus more for brushing
3 to 5 tablespoons water
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Put the chickpea flour, buckwheat flour, porridge, ground flaxseeds, and salt in a medium bowl. Whisk well to combine. Drizzle in the olive oil. Mix well. Slowly add the water, a little at a time, while stirring, just enough to create a soft dough.
Gather the dough in your hands and shape into a disc on the parchment paper. Roll the dough to about 1/8-inch thick. Brush with olive oil. Sprinkle with salt. Use a butter knife to cut into 2-inch squares. Bake for about 15 minutes, then carefully pull apart and flip the squares. Bake for about 5 minutes until firm. They will continue to firm as they cool.