Buckwheat Crackers - Easy Gluten Free Vegan Snack

Savoury Buckwheat Crackers - Easy to bake, store and enjoy as an appetizer with a side of dip.

Looking for easy baked snack recipe or healthy appetizers? Try these Easy to bake, savoury Buckwheat Crackers that are gluten free, vegan, contains no baking powder or baking soda and made with olive oil. Need any more reasons?

I bake these Buckwheat Crackers with store bought Buckwheat Flour. These are simply good and I have a jar of these crackers stocked in the pantry always.

Buckwheat is Gluten free in nature. In Hindi, it is called as "Kuttu". Very popular during fasting, the flour is mainly used to make savory and sweet dishes. By the way, the crackers are Vegan too as I have not used any butter or dairy products.

Note - When buying buckwheat flour, please check the labels to ensure the flour is 100% gluten free especially if you are sensitive.

While the dark colour of the flour might not be appealing to some, we adore the earthy aroma and fibre enriched buckwheat as part of our diet. In fact, I add buckwheat flour in my multigrain aata mix which I make at home for rotis too.

Baking with healthy ingredients has always been a priority. Honestly, I have lost the count of how many number of times I have baked these at home. So good!

If you are like us who don't eat store bought biscuits or cookies, these savory crackers are a blessing.

Ingredients for Buckwheat Crackers

• Buckwheat Flour
• A Mix of Italian Herbs - For this recipe, I have used thyme, oregano and red chilli flakes.
• Sesame Seeds - I love cooking with sesame seeds
• Water to knead the cracker dough
• Olive Oil and salt for seasoning

Like I mentioned earlier, these crackers do not contain baking soda or baking powder and have been baked at a low temperature (150 Degrees C for 25 minutes).

Serving Suggestions -

• My personal favourite and as seen from the pics is to use hung curd + za'atar spice as a dip. Makes a satisfying and filling snack for kids and adults.
• Another favourite is using Hung Curd + Sriracha Sauce as a Cheat's Mayo dip (Try this!! Highly recommended)
• Any pesto sauce can be used as a dip.
• These can also be added to a cheese platter along with assorted fruits, nuts, dips etc and would make a great addition for your guests or family as a gluten free option.

Other Ingredients that can be added

• Flax Seeds
• Herbs like Dried Basil, Mint, Rosemary and Sage
• Dried Kasoori Methi (Dried fenugreek leaves easily available in grocery store)
• Garlic and Onion powder
• Olive Oil can be replaced with any neutral oil or you can use salted melted butter too instead of oil. If using salted butter, adjust salt quantity as mentioned in the recipe.

These crackers are multipurpose and the ONLY reason why the stocks need to be replenished once a week. Best Jar Snack Ever!

I love using my cookie cutter to make different shapes and bake. Small Size and tiny portions absolutely work for us!

Before we check out the pictorial process of baking these crackers, let me list out the things that you will need to bake.

• OTG for baking
• Measuring Cups and Spoons
• A Rolling Pin and Wooden Board
• Parchment Paper or Baking Paper + oil to grease
• Baking Tray (13" X 11"with 0.5" height)

Buckwheat Crackers - Step by Step Recipe

Sift Buckwheat Flour in a wide bowl and keep aside.

Now add thyme, oregano, sesame seeds, red chilli flakes and salt to taste.

Mix all the ingredients and then add olive oil.

Rub all the ingredients well together so that the oil coats the flour.

Add water (using a spoon) and knead into a tight pliable dough.

Dust the wooden board with some buckwheat flour and roll out the dough into a round shape.

Prick the dough with a fork and with the help of a cookie cutter, cut into desired shapes.

Collect the leftover dough, knead it into a ball and roll it out again. You can again use the cookie cutter and / or Cut into long strips like I have (as seen below).

Preheat the oven at 180 degrees C for 10 minutes.

Place all these crackers into a flat baking tray lined with parchment paper.

Once oven is preheated, place the tray inside the oven, bring down the temperature to 150 degree C and let it bake for 25 minutes. (My crackers took exactly 25 minutes to bake)

Once baked, allow it to cool and then store them in an air tight jar. They last for atleast 2 weeks.

Recipe Notes -

• I have baked the crackers in low temperature for 2 reasons - there is no baking soda or powder in it plus its a gluten free flour which takes time to cook in the centre. If you increase the temperature. The top and edges might brown quickly leaving the centre raw or uncooked.
• It took me 25 minutes to bake these crackers. Baking time depends on oven. I have used an OTG for baking the crackers. Keep an eye while baking.
• Once these crackers cool down, they crisp up so be careful not to over bake.
• This measurement yielded me a batch of 25 crackers. You can easily double them.
• The quantity of water added should be just enough to knead the flour into a tight dough. Don't add a lot of water as it will only add to the baking time.
• Olive Oil can be replaced with any neutral oil. If you plan to use ghee, melt, measure and then add.

Some healthy 4 pm snack recipes on the blog that might interest you-

• Air Fryer Jowar Chakli
• Roasted Chickpeas in Air Fryer

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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan