Sides, Vegetarian

Almond, Buckwheat & Flax Herb Crackers

Cooking method:

Ninja Foodi 8-in-1 Flip Mini Oven SP101
  • Prep Time: 10 mins
  • Total time: 25 mins
  • Skill Easy
  • Serves 8 people

Almond, Buckwheat & Flax Herb Crackers

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!

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Eggs

Recipe tags


  • 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)

Cooking mode

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  • 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.


    Store in an airtight container for up to 1 week.