Buckwheat and Rosemary Crackers (Gluten-free & vegan)

1 cup Bob's Red Mill Buckwheat Flour (by VIXEN2188)
100 gram(s) Ground almond (by LITTLEMISS-MUM)
1 tbsp *Flax Seed Meal (ground flax)
1 dash Pepper, black
2 tsp Rosemary
2 tbsp Extra Virgin Olive Oil
.33 cup (8 fl oz) Water, tap

Preheat oven to 200 degrees
Prepare 2 baking sheets

In a bowl whisk together buckwheat flour, ground almonds, flax seed, sea salt to taste, black pepper and chopped fresh rosemary and set aside.

Mix olive oil together with water and add to the dry ingredients

Bring together into a dough and knead on a surface until smooth. You can add a little water or flour, the dough should be nice and smooth, not sticky or too dry.

Separate the dough into 2 balls

Place one ball between 2 sheets of grease-proof baking paper and roll out until about 2mm thickness

Remove the top layer of baking paper and cut the dough into 16 wedges like you would cut a pizza and prick each cracker with a fork a few times

Transfer onto a baking tray keeping the bottom layer of paper

Bake for 10-15 minutes. Keep an eye on the crackers as the outer edges always bake quicker. You might have to move them around, so they take evenly

Repeat with the rest of the dough

Store in an airtight container for up to a week

Enjoy with your favorite dip or on its own



Serving Size: makes 32 pizza shaped wedge crackers

Number of Servings: 32

Recipe submitted by SparkPeople user HAPPYAT110-113.