Buckwheat Savoury Crackers
- 2 cups Buckwheat flour
- 1.5 Tbsp Flaxseed meal
- 1/3 cup Sesame seeds
- 2 tsp Rosemary
- 1 tsp Garlic salt
- 3 Tbsp Olive oil
- 8 Tbsp Cold water
- In a bowl combine the flour, flaxseed, sesame seeds, rosemary (fresh or dried!) and garlic salt. Stir in the olive oil. Then add cold water 1 Tbsp at a time until it forms a smooth dough. Form the dough into a ball and wrap in cling film and refrigerate for 30min-1hr.
- Preheat the oven to 180C. Roll out the dough on a piece of baking paper until it is 2mm thick. Trim to make sides straight. Slide baking paper onto a baking tray. Use a large knife to cut dough into desired cracker size. Repeat with any remaining off cuts of dough.
- Bake in the oven for 20-25min. All to cool completely.
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