I’ve added these 100% wonderful crackers to my weekly cooking schedule – no more store bought crackers for me. This is an adapted recipe from A Modern Way to Cook – Anna Jones.
100g raw buckwheat kernels
50g white chia seeds
200 rolled oats
100g sesame seeds
50g poppy seeds
100g sunflower seeds
1 pinch dried chilli (entirely optional)
3 tbs melted coconut oil
Pre heat your oven to 190C and line two baking trays with baking paper.
Mix together all of the dry ingredients together in a big bowl and stir through the coconut oil and water to combine.
Let the mixture sit for 5 minutes or until all the water is absorbed.
Divide the mixture over the two trays and flatten it down. Cover with another sheet of baking paper and roll over it with a rolling pin to flatten the mixture further. Repeat this process on the other tray.
Bake in the oven for 20 minutes or until golden brown. Cover each tray with another baking tray, flip over carefully and peel off the baking paper and bake the other sides for another 20 minutes.
Let cool then break the crackers up and store in an airtight container.