These natrually gluten-free Almond, Buckwheat, and Flax Herb Crackers are the perfect accompaniment to cheese, hummus, and other dips. Great for a sunny garden party!
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100g
buckwheat flour (plus more to dust)
70g
almond flour/ground almonds
25g
ground flax
20g
nutritional yeast
1
egg
3 tbsp
coconut oil (melted)
1 tbsp
coconut sugar or maple syrup
3
sprigs thyme, leaves only, finely chopped
3
sprigs rosemary, leaves only, finely chopped
1 tsp
fennel seeds
1 tsp
sea salt
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
coarse ground black pepper
1/4 tsp
bicarbonate of soda
1 tbsp
poppy seeds (optional)
3.5oz
buckwheat flour (plus more to dust)
2.45oz
almond flour/ground almonds
0.88oz
ground flax
0.7oz
nutritional yeast
1
egg
3 tbsp
coconut oil (melted)
1 tbsp
coconut sugar or maple syrup
3
sprigs thyme, leaves only, finely chopped
3
sprigs rosemary, leaves only, finely chopped
1 tsp
fennel seeds
1 tsp
sea salt
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
coarse ground black pepper
1/4 tsp
bicarbonate of soda
1 tbsp
poppy seeds (optional)
Utensils
Step 1
Place all of the ingredients, except for the poppy seeds, into the bowl of a food processor and blend until a smooth dough is formed.
Step 2
Pulse in the poppy seeds then transfer to a work surface, lightly dusted with buckwheat flour.
Step 3
Roll out to 1/8″ thick then cut into which ever shapes you’d like – you can use a cookie cutter, re-reolling the scraps as you go, or simply roll into a rectangle and using a sharp knife cut into squares, rectangles, or diamonds.
Step 4
Line the baking tray with a silicone baking mat or parchment then place the crackers onto the tray. Prick each one with a fork, skewer, or cocktail stick then set to one side.
Step 5
Select BAKE and set the temperature to 170°C, time to 15 minutes, and press the dial to start the pre-heat cycle. Once the unit beeps to signify it has finished pre-heating insert the baking tray and close the oven door. Bake for 12 to 15 minutes until lightly browned. Remove the tray and leave to cool.
Place all of the ingredients, except for the poppy seeds, into the bowl of a food processor and blend until a smooth dough is formed.
100g
buckwheat flour (plus more to dust)
70g
almond flour/ground almonds
25g
ground flax
20g
nutritional yeast
1
egg
3 tbsp
coconut oil (melted)
1 tbsp
coconut sugar or maple syrup
3
sprigs thyme, leaves only, finely chopped
3
sprigs rosemary, leaves only, finely chopped
1 tsp
fennel seeds
1 tsp
sea salt
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
coarse ground black pepper
1/4 tsp
bicarbonate of soda
1 tbsp
poppy seeds (optional)
3.5oz
buckwheat flour (plus more to dust)
2.45oz
almond flour/ground almonds
0.88oz
ground flax
0.7oz
nutritional yeast
1
egg
3 tbsp
coconut oil (melted)
1 tbsp
coconut sugar or maple syrup
3
sprigs thyme, leaves only, finely chopped
3
sprigs rosemary, leaves only, finely chopped
1 tsp
fennel seeds
1 tsp
sea salt
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
coarse ground black pepper
1/4 tsp
bicarbonate of soda
1 tbsp
poppy seeds (optional)
Step 2 of 5
Pulse in the poppy seeds then transfer to a work surface, lightly dusted with buckwheat flour.
100g
buckwheat flour (plus more to dust)
70g
almond flour/ground almonds
25g
ground flax
20g
nutritional yeast
1
egg
3 tbsp
coconut oil (melted)
1 tbsp
coconut sugar or maple syrup
3
sprigs thyme, leaves only, finely chopped
3
sprigs rosemary, leaves only, finely chopped
1 tsp
fennel seeds
1 tsp
sea salt
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
coarse ground black pepper
1/4 tsp
bicarbonate of soda
1 tbsp
poppy seeds (optional)
3.5oz
buckwheat flour (plus more to dust)
2.45oz
almond flour/ground almonds
0.88oz
ground flax
0.7oz
nutritional yeast
1
egg
3 tbsp
coconut oil (melted)
1 tbsp
coconut sugar or maple syrup
3
sprigs thyme, leaves only, finely chopped
3
sprigs rosemary, leaves only, finely chopped
1 tsp
fennel seeds
1 tsp
sea salt
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
coarse ground black pepper
1/4 tsp
bicarbonate of soda
1 tbsp
poppy seeds (optional)
Step 3 of 5
Roll out to 1/8″ thick then cut into which ever shapes you’d like – you can use a cookie cutter, re-reolling the scraps as you go, or simply roll into a rectangle and using a sharp knife cut into squares, rectangles, or diamonds.
100g
buckwheat flour (plus more to dust)
70g
almond flour/ground almonds
25g
ground flax
20g
nutritional yeast
1
egg
3 tbsp
coconut oil (melted)
1 tbsp
coconut sugar or maple syrup
3
sprigs thyme, leaves only, finely chopped
3
sprigs rosemary, leaves only, finely chopped
1 tsp
fennel seeds
1 tsp
sea salt
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
coarse ground black pepper
1/4 tsp
bicarbonate of soda
1 tbsp
poppy seeds (optional)
3.5oz
buckwheat flour (plus more to dust)
2.45oz
almond flour/ground almonds
0.88oz
ground flax
0.7oz
nutritional yeast
1
egg
3 tbsp
coconut oil (melted)
1 tbsp
coconut sugar or maple syrup
3
sprigs thyme, leaves only, finely chopped
3
sprigs rosemary, leaves only, finely chopped
1 tsp
fennel seeds
1 tsp
sea salt
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
coarse ground black pepper
1/4 tsp
bicarbonate of soda
1 tbsp
poppy seeds (optional)
Step 4 of 5
Line the baking tray with a silicone baking mat or parchment then place the crackers onto the tray. Prick each one with a fork, skewer, or cocktail stick then set to one side.
100g
buckwheat flour (plus more to dust)
70g
almond flour/ground almonds
25g
ground flax
20g
nutritional yeast
1
egg
3 tbsp
coconut oil (melted)
1 tbsp
coconut sugar or maple syrup
3
sprigs thyme, leaves only, finely chopped
3
sprigs rosemary, leaves only, finely chopped
1 tsp
fennel seeds
1 tsp
sea salt
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
coarse ground black pepper
1/4 tsp
bicarbonate of soda
1 tbsp
poppy seeds (optional)
3.5oz
buckwheat flour (plus more to dust)
2.45oz
almond flour/ground almonds
0.88oz
ground flax
0.7oz
nutritional yeast
1
egg
3 tbsp
coconut oil (melted)
1 tbsp
coconut sugar or maple syrup
3
sprigs thyme, leaves only, finely chopped
3
sprigs rosemary, leaves only, finely chopped
1 tsp
fennel seeds
1 tsp
sea salt
1/2 tsp
garlic powder
1/2 tsp
onion powder
1/2 tsp
coarse ground black pepper
1/4 tsp
bicarbonate of soda
1 tbsp
poppy seeds (optional)
Step 5 of 5
Select BAKE and set the temperature to 170°C, time to 15 minutes, and press the dial to start the pre-heat cycle. Once the unit beeps to signify it has finished pre-heating insert the baking tray and close the oven door. Bake for 12 to 15 minutes until lightly browned. Remove the tray and leave to cool.
