Buckwheat Crackers - Easy Gluten Free Vegan Snack
Easy to Bake Savoury Buckwheat Crackers that are Gluten free, vegan, contains no baking powder or baking soda. Healthy appetizer recipe to serve with dips.
Servings 25 pieces
Equipment
- 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)
Ingredients
- 1 cup Buckwheat Flour or Kuttu Aata 1 cup is 250 ml measurement
- 1 tsp Dried Thyme 1 tsp is 5 ml measurement
- 1 tsp Dried Oregano
- 1 tsp Sesame Seeds
- 1 tsp Red Chilli Flakes
- 1/2 tsp Salt
- 2 tbsp Olive Oil (Extra to grease the baking sheet)
- 4 tbsp Water to knead the dough 1 tbsp is 15 ml measurement
Instructions
- 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, remove the tray from the oven, allow it to cool on a wire rack and then store them in an air tight jar. These crackers stay fresh for atleast 2 weeks.
Notes
- I have baked the crackers at 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. Always 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.