📝 About This Recipe
These artisanal crackers capture the deep, nutty essence of buckwheat, offering a sophisticated alternative to standard wheat-based snacks. Inspired by the earthy grain traditions of Eastern Europe, they feature a complex flavor profile enhanced by toasted seeds and a touch of floral honey. Their satisfyingly crisp texture and striking dark hue make them a stunning centerpiece for any modern charcuterie board or appetizer spread.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Buckwheat flour (preferably stone-ground)
- 1/2 cup Gluten-free all-purpose flour (helps with structural integrity)
- 2 tablespoons Flax seeds (whole or golden)
- 1 tablespoon Sesame seeds (unhulled for more flavor)
- 1 tablespoon Poppy seeds
- 1 teaspoon Kosher salt (fine grain)
- 1 teaspoon Dried rosemary (finely crushed)
- 1/2 teaspoon Black pepper (freshly cracked)
Wet Ingredients
- 1/4 cup Extra virgin olive oil (high quality)
- 1 tablespoon Honey (or maple syrup for vegan option)
- 1/2 cup Warm water (plus 1-2 tablespoons as needed)
Finishing
- 1 tablespoon Maldon sea salt flakes (for sprinkling)
- 1 teaspoon Olive oil (for brushing)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C) and position racks in the upper and lower thirds of the oven. Prepare two large baking sheets by lining them with parchment paper or silicone mats.
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2
In a large mixing bowl, whisk together the buckwheat flour, gluten-free all-purpose flour, flax seeds, sesame seeds, poppy seeds, kosher salt, crushed rosemary, and black pepper until perfectly combined.
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3
Create a well in the center of the dry ingredients. In a separate small jug, whisk the olive oil and honey into 1/2 cup of warm water until the honey is fully dissolved.
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4
Pour the liquid mixture into the well. Using a sturdy spatula or your hands, mix the dough until it begins to clump together. If the dough feels too crumbly, add the remaining water one tablespoon at a time.
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5
Turn the dough out onto a lightly floured surface and knead it gently for about 1-2 minutes until it forms a smooth, cohesive ball. It should feel slightly tacky but not stick to your fingers.
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6
Divide the dough into two equal portions. Cover one portion with a clean kitchen towel to prevent it from drying out while you work with the first.
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7
Place the first dough portion between two large sheets of parchment paper. Using a rolling pin, roll the dough out as thin as possible—ideally about 1/16th of an inch. The thinner the dough, the crispier the cracker.
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8
Peel off the top layer of parchment. Use a pastry brush to very lightly coat the surface with a tiny bit of olive oil, then sprinkle generously with the Maldon sea salt flakes.
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9
Using a pizza cutter or a sharp knife, score the dough into your desired shapes (rectangles, diamonds, or rustic shards). You don't need to separate them yet; they will snap apart after baking.
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10
Transfer the parchment paper with the dough directly onto one of the prepared baking sheets. Repeat the rolling and scoring process with the second half of the dough.
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11
Bake for 15-20 minutes, rotating the pans halfway through. Keep a close eye on them after the 12-minute mark; buckwheat is dark to begin with, so it's easy to over-bake. They are done when the edges are firm and slightly browned.
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12
Remove from the oven and let the crackers cool completely on the baking sheets. They will continue to crisp up as they cool. Once cold, snap them along the scored lines and serve.
💡 Chef's Tips
For the crispest results, ensure your dough is rolled paper-thin; thick dough will result in a chewy texture. Letting the dough rest for 10 minutes before rolling allows the flour to fully hydrate, making it easier to handle. If you don't have a rolling pin, a smooth wine bottle works perfectly in a pinch. Store the finished crackers in an airtight glass jar to maintain their crunch for up to two weeks. Avoid using only buckwheat flour if you are new to the grain, as the lack of gluten can make the dough very fragile without a binder.
🍽️ Serving Suggestions
Pair these crackers with a creamy goat cheese and a drizzle of fig jam for a perfect balance of sweet and savory. Serve alongside a vibrant beetroot hummus or a smoky baba ganoush for a healthy, plant-based snack. Top with a slice of smoked salmon, a dollop of crème fraîche, and a sprig of fresh dill for an elegant appetizer. Enjoy them as a crunchy accompaniment to a hot bowl of mushroom and barley soup. They pair exceptionally well with a crisp, dry Sauvignon Blanc or a chilled glass of sparkling cider.