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Buckwheat seeded crackers

Ashleigh Butler
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Ingredients
  

  • 1 cup spelt flour
  • 3/4 cup buckwheat flour
  • 3/4 cup pepitas
  • 3/4 cup sunflower seeds
  • 1/2 cup flax seeds
  • 1/2 cup sesame seeds
  • 2 tsp dried herbs or spices
  • 1-2 tsp flakey salt
  • 1/4 cup  water
  • 2 tbsp olive oil

Instructions
 

  • Preheat oven to 180 degrees 
  • In a  large bowl combine all of the flour, seeds, herbs, spices and 1 teaspoon of salt. Mix to combine. Add the water followed by the oil and mix well. 
  • Allow to rest for 5 minutes. It will be very sticky but that's ok.
  • Line a large baking tray with baking paper. You may need to do this in two batches. Pour in the mixture and roughly form a rectangle in the middle of the tray. Lay another large piece of baking paper over the top and roll out the dough to form a larger rectangle about 2 mm thick- as thin as you can. Sprinkle with a little more salt if you please.
  • Bake for 20 minutes. remove them from the oven and cut into your desired shape. It's best to do this now otherwise when they are cooked they will break when you try to cut them. 
  • Place them back in the oven for another 15- 20 minutes depending on how thin you were able to get the dough. Keep an eye on them. They should be golden and crispy. 
  • Remove from the oven and allow to cool. Store in an airtight container.
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