Buckwheat, almonds and rosemary homemade crackers


These homemade buckwheat crackers are a healthy and delicious finger food. Crispy and tasty. With delicate aftertaste of nuts and rosemary. In addition, these crackers are gluten free and even vegan. Original recipe here.

Buckwheat, almonds and rosemary homemade crackers
Preparation time
Cooking time


For 4 Person(s)


  • 140 g buckwheat flour
  • 100 g almonds
  • 1 tsp flax seeds
  • 1 tsp salt + more for dusting
  • 2 fresh rosemary sprigs
  • 2 tbsp olive oil
  • 100 ml cold water

Buckwheat, almonds and rosemary homemade crackers Directions

  1. Pour the almonds, salt, rosemary (remove the stem) and flax seeds in a blender. Blend everything until it becomes flour alike.

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  2. Pour the almond mix in a bowl. Add the buckwheat flour, oil and cold water and stir.

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  3. Knead the dough until it becomes smooth and homogeneous.

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  4. Roll out the dough between two sheets of baking paper to form a very thin rectangle. Remove the paper from above, cut the dough with a sharp knife to create the desired shapes and prick them with a fork.

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  5. If you like sprinkle the crackers with more salt and bake in preheated oven at 200°C for 15 minutes or until the edges begin to get dark. Remove from the oven, let cool completely and serve.

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Nutrition facts

(diet, vegetarian, gluten free, lactose free)
Per Serving


Saturday, 22 April 2017
Love the nutty flavour. Very nice. - Jeremy87

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