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Crackers, Quinoa-Buckwheat with Pumpkin

Quinoa-Buckwheat Crackers with Pumpkin

  • Author: Nele Liivlaid
  • Total Time: 50 minutes
  • Yield: 8 servings 1x
  • Diet: Vegan


Delicious and easy quinoa-buckwheat crackers with pumpkin that are vegan/plant-based, oil-free, sugar-free, flourless and gluten-free.

Soak time: 6 hours




  1. Soak buckwheat and quinoa overnight or at least for 6 hours.
  2. Heat oven to 175 C (350 F).
  3. Rinse and drain buckwheat and quinoa and put them in the food processor together with all the other ingredients.
  4. Process the ingredients until homogenous batter forms. You’ll need to scrape the sides with a spoon now and again.
  5. Line a baking sheet with parchment paper. Pour the batter on baking sheet and spread it out as evenly as you can with a tablespoon or a spatula.
  6. Sprinkle some sesame seeds and flax seeds on top and press them in using a spoon.
  7. Bake for 30-35 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.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Method: Baking


  • Serving Size: 1/8 of the recipe
  • Calories: 87.6 kcal
  • Sodium: 71.2mg
  • Fat: 2.1g
  • Saturated Fat: 0.3g
  • Carbohydrates: 12.4g
  • Fiber: 2.2g
  • Protein: 3.4g

Keywords: crackers, quinoa, buckwheat

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