We received a Christmas Hamper which included a packet of Fig and Olive Seeded Crackers – made with wheat flour of course. But it enticed me to try baking gluten free crackers.
Love the taste of buckwheat and the texture and colour of flaxseed meal.
100 g buckwheat flour
100 g ground almonds
50 g flaxseed meal
ground black pepper to taste
1/2 cup finely grated parmesan
sea salt to sprinkle
1 tablespoon olive oil
100 ml water
Preheat oven to 200 C (180C fan forced).
Prepare to baking trays by lining with baking paper.
In a bowl, combine dry ingredients.
In a small bowl, combine wet ingredients. Add to dry ingredients and mix to combine.
Sprinkle work area with gluten free flour and bring dough together and knead until smooth. Add extra buckwheat flour if needed. *If you like, add 1 – 2 tablespoons dried black Kalamata olives to mixture for an extra saltiness.
Cut dough in half and roll dough ball between two sheets of baking paper.
Cut into shapes (shards, circles using a scone cutter, rectangles) and transfer to baking trays or use transfer bottom sheet to baking tray and separate. Prick surface with a fork and sprinkle with sea salt.
Bake for 10 – 15 minutes depending upon thickness of crackers. Rotate and turn trays in even and if needed turn over crackers.
Repeat with second batch.
If needed, turn off oven, return crackers to oven and leave them for 1/2 hour to completely dry out.
Allow to cool. Store in airtight container.
Serve with dip, pesto, hummus, cheese.