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. 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 in Barcelona. 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. Yes, you read that right – 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.
The crackers or crisp bread (as you prefer) turned out just perfect and full of flavour – my family and me 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.
I’ll need to develop another recipe over the weekend – I’m thinking of a plainer version that’d go well with spreads and wouldn’t make me eat a whole bunch at a time.
Homemade Oil-Free Buckwheat Crackers’ Recipe
- 1 cup (170g, 6oz) raw buckwheat groats, soaked
- ⅓ cup sunflower seeds
- 1 tbsp. flax seeds
- 6 sun dried tomato halves, soaked
- ¼ 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 or plant-based milk
- Soak buckwheat and dried tomato halves overnight or at least for 6 hours.
- Heat oven to 175 C (350 F).
- Rinse and drain buckwheat and tomato halves and put them in the food processor together with all the other ingredients.
- Process the goodies until homogenous batter forms. You’ll need to scrape the sides with a spoon now and again.
- 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.
- Sprinkle some sunflower seeds and flax seeds on top and press them in using a spoon.
- 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 it a bit soft, remove immediately and start munching.
We found them so full of flavour that we didn’t even need anything to spread on them, but you can go ahead and use hummus, nut butter, tomato, avocado etc.