Sides, Vegetarian

Almond, Buckwheat & Flax Herb Crackers

Cooking method:

Ninja Foodi 8-in-1 Flip Mini Oven SP101
  • Prep time: 10 mins
  • Total time: 25 mins
  • Skill easy
  • Serves 8 people

Almond, Buckwheat & Flax Herb Crackers

These natrually gluten-free Almond, Buckwheat, and Flax Herb Crackers are the perfect accompaniment to cheese, hummus, and other dips. Great for a sunny garden party!

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Eggs

Recipe tags

Ingredients

  • 100g buckwheat flour (plus more to dust)
  • 70g almond flour/ground almonds
  • 25g ground flax
  • 20g nutritional yeast
  • 1 egg
  • 3 tbsp coconut oil (melted)
  • 1 tbsp coconut sugar or maple syrup
  • 3 sprigs thyme, leaves only, finely chopped
  • 3 sprigs rosemary, leaves only, finely chopped
  • 1 tsp fennel seeds
  • 1 tsp sea salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp coarse ground black pepper
  • 1/4 tsp bicarbonate of soda
  • 1 tbsp poppy seeds (optional)

Cooking mode

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Method

  • Step 1

    Place all of the ingredients, except for the poppy seeds, into the bowl of a food processor and blend until a smooth dough is formed.

  • Step 2

    Pulse in the poppy seeds then transfer to a work surface, lightly dusted with buckwheat flour.

  • Step 3

    Roll out to 1/8″ thick then cut into which ever shapes you’d like – you can use a cookie cutter, re-reolling the scraps as you go, or simply roll into a rectangle and using a sharp knife cut into squares, rectangles, or diamonds.

  • Step 4

    Line the baking tray with a silicone baking mat or parchment then place the crackers onto the tray. Prick each one with a fork, skewer, or cocktail stick then set to one side.

  • Step 5

    Select BAKE and set the temperature to 170°C, time to 15 minutes, and press the dial to start the pre-heat cycle. Once the unit beeps to signify it has finished pre-heating insert the baking tray and close the oven door. Bake for 12 to 15 minutes until lightly browned. Remove the tray and leave to cool.

    Notes:

    Store in an airtight container for up to 1 week.