Buckwheat, rosemary and garlic crackers

These crackers looks wonderful! Perfect to go with a cup of tea 🙂

Without Constancy

I have come across various gluten free cracker recipes. This is one I have adapted, and can quite easily say it’s my favourite to date.

They are so herby and tasty, ready to top with any toppings or to be scooped into your favourite dip.

3/4 cup light buckwheat flour
1/4 cup brown rice flour
1/4 cup spring water
2 Tbsp extra virgin olive oil
1/2 teaspoon Himalayan pink salt
Pinch of ground black pepper
2 tbsp Black sesame seeds
1 garlic clove (crushed)
1-2 sprigs rosemary (finely chopped)

1) Preheat oven to 190 degrees C.
Sift both flours into a mixing bowl. Add garlic, half of the salt (1/4tsp), black pepper, rosemary, olive oil and sesame seeds.

2) mix until all ingredients are well combined

3) roll mixture into two balls. Place one ball in between two baking paper sheets and roll out quite thin. Repeat with…

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