Homemade Oil-Free Buckwheat Crackers

Learn how to make yeast-free and oil-free buckwheat crackers that will satisfy that crunch cravings in a healthy way.

What I love about this recipe:

• Made of wholesome ingredients.
• Perfect batch cooking item.
• So delicious with homemade hummus.

My buckwheat crackers are plant-based and vegan, oil-free, gluten-free, flourless, soy-free, peanut-free and nut-free, low glycemic, and suitable on vegan Candida diet.

How to Make Oil-Free Buckwheat Crackers

The selection of crackers or crisp bread with seeds at organic shops is quite wide – buckwheat, spelt rye; you name it! However, they’re all made with oil. In fact, I remember trying the spelt crackers, which made me feel as if I had a thin layer of fat covering my mouth. It was not pleasant at all. Surely I’m more sensitive about fat content than most people given that I use no oil when cooking at home.

Another ingredient that I’m not at all happy about is yeast. I mean, why do you even need to use yeast for such crisp and thin crackers?

I’m sure that organic oil-free and yeast-free crackers are out there – I just haven’t found them yet. So, I took the matter into my own hands and created my very first plant-based or vegan, oil-free, flourless, gluten-free and yeast-free buckwheat crackers’ recipe.

The Ingredients

Yes, you read that right – besides everything else, my crackers are flourless as well. It’s because I use soaked buckwheat groats instead of flour. If you’ve followed my blog for a while, you know that soaked grains are my thing these days – muffins, cakes, bread and now even crackers can be made with soaked grains, particularly with buckwheat, millet, quinoa and barley.

Next, I’m using sunflower seeds and ground flax seeds. You can substitute the latter with ground chia seeds.

Then, we flavour those buckwheat crackers with olives, sun dried tomatoes, smoked paprika, granulated garlic, onion flakes, lemon juice, and Himalayan salt.

Finally, to ease the processing, we add a little bit of plant milk or water.

The Process

We start with soaking raw buckwheat groats and sun dried tomatoes (separately) overnight or at least for 2 hours. Then, drain and rinse both.

Next, it’s as easy as putting all the ingredients into a food processor and process until you have a homogeneous batter. You’ll need to scrape the sides with a spoon every now and again.

Then, measure two pieces of parchment paper of the size of your baking sheet. Place one sheet on a chopping board or on kitchen counter.

Now, form a batter pile in the middle of parchment paper and place the second piece of parchment paper over the pile. Gently press it down with your hands. Then, start rolling it out until it is almost the same shape and size as your baking sheet. Remove the top paper and lift the rolled out batter onto baking sheet.

Next, sprinkle some sunflower seeds and flax seeds on top and press them in using a spoon or a spatula.

Finally, to make it easier to break the baked crackers, take a regular or a pizza knife and cut out your cracker. You may leave them as small or as large as you like.

Bake the buckwheat crackers for 30 minutes. Then turn off the heat, open the oven door a bit and let cool in the oven to get them really crispy. Should you like it a bit soft, remove immediately and start munching.

How to Store

Given that the crackers are completely dry, you can store them in a container on your kitchen counter for a week.

Alternatively, move the container into the fridge. For longer keeping, store the crackers in the freezer.

How to Serve Buckwheat Crackers

First, those crackers make a delicious snack as they are. However, if you prefer to spread something on them, check out all my oil-free hummus recipes and pesto recipes.

You can also eat those buckwheat crackers with your soup or salad.

The crackers or crisp bread (as you prefer) turned out just perfect and full of flavour – my family and I loved them. Needless to say, they didn’t last very long.

We just had had millet-buckwheat waffles when the crackers’ batch was ready and photographed and we couldn’t help ourselves but to eat at least one third of them at one go. The rest was finished by lunchtime the next day.

See how I make very similar buckwheat crackers in the below video:

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Homemade Oil-Free Buckwheat Crackers

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• Author: Nele Liivlaid
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Learn how to make yeast-free and oil-free buckwheat crackers that will satisfy that crunch cravings in a healthy way.

Soak time: 6 hours

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Ingredients

Scale 1x2x3x

• 1 cup (170g, 6oz) raw buckwheat groats, soak
• ⅓ cup sunflower seeds
• 1 tbsp. ground flax seeds or chia seeds
• 6 sun dried tomato halves, soaked
• 1/8 tsp. Himalayan salt or sea salt
• 10 green olives
• ¼ tsp. smoked paprika
• 1 tsp. granulated garlic
• 2 tbsps. onion flakes
• 1 tbsp. lemon juice
• 1 tbsp. water

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Instructions

1. First, soak buckwheat and dried tomato halves overnight or at least for 6 hours.
2. Preheat oven to 175°C (350°F).
3. Then, rinse and drain buckwheat and tomato halves and put them in the food processor together with all the other ingredients (leave some sunflower seeds and whole flax seeds for sprinkling).
4. Now, process all the goodies until homogenous batter forms. You’ll need to scrape the sides with a spoon every now and again.
5. Next, measure two pieces of parchment paper of the size of your baking sheet. Place one sheet on a chopping board or on kitchen counter. Form a batter pile in the middle of parchment paper and place the second piece of parchment paper over the batter. Gently press the pile down with your hands. Now, start rolling it out until it is almost the same shape and size as your baking sheet. Remove the top paper and lift the rolled out batter onto baking sheet.
6. To make it easier to break the baked crackers, take a regular or a pizza knife and cut out your cracker. You may leave them as small or as large as you like.
7. Sprinkle some sunflower seeds and flax seeds on top and press them in using a spoon.
8. Bake for 30 minutes, and then turn off the heat, open the oven door a bit and let cool in the oven to get it really crispy. Should you like them of a softer side, remove immediately and start munching.

Notes

I recommend you grind your own flax and chia seeds and store them in a jar in the fridge.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Method: Baking

Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 169 kcal
• Sodium: 139.55mg
• Fat: 6.5g
• Saturated Fat: 0.7g
• Carbohydrates: 20.6g
• Fiber: 4.6g
• Protein: 6.4g

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