Made from sprouted buckwheat, these crackers are not only a treat for your palate, but also a boon for your wellbeing. The nutty flavour of almond flour blends seamlessly with the earthy tones of buckwheat, while courgette adds moisture and a subtle freshness. Flaxseed, rich in omega-3 fatty acids, binds the ingredients together and adds a gentle crunch.
Ingredients:
- 1 cup almond flour
- 2 cups sprouted buckwheat (1 cup dry)
- 3 tablespoons olive oil
- 1⁄4 cup flax meal
- 1 medium courgette (zucchini), peeled and coarsely chopped
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 1⁄2 tsp salt
- 2 tbsp apple cider vinegar
Method of cooking:
Start by sprouting the buckwheat, if you haven’t already. Soak 1 cup of dry buckwheat in water for about 6 hours, then drain and rinse. Leave the buckwheat to germinate for the next day or two, rinsing a few times a day.
Preheat the oven to 175°C (350°F) and line a baking tray with baking paper.
In a food processor, combine the sprouted buckwheat, olive oil, flaxseed, chopped courgette, lemon juice, nutritional yeast, salt and apple cider vinegar. Blend until the mixture forms a thick paste.
Pour the mixture onto the prepared baking tray and spread evenly with a spatula or your hands. You want it to be about 1/8 inch thick.
Using a knife or pizza cutter, score the dough into the desired cracker shapes.
Bake in a preheated oven for 20-25 minutes or until the edges are browned and the crackers are crisp.
Allow the crackers to cool on the baking sheet before breaking them apart along the scored lines.
