These crispy, gluten free, vegan crackers are a delight to eat - y'all gotta whip up a batch to enjoy plain or with a dip
Ingredients
- 1/2 cup buckwheat flour
- 1/2 cup flaxseed meal
- 1/4 cup almond meal
- 2 cloves garlic - finely chopped
- 1 tablespoon chia seeds
- 1/2 teaspoon Himalayan salt
- 2 tablespoons beet puree I roasted my beets and blended them into a puree
- 2 tablespoons water
Instructions
- Preheat oven to 325
- Add all the ingredients -except water and beets- into a bowl and mix well
- Then add the water and beets and mix (I used my hands) into a stiff dough. Let it rest for 15 minutes.
- Roll the dough out pretty thinly onto a parchment lined board and using a pizza cutter or a knife, cut into any shape you desire.
- Place shapes/crackers onto a parchment lined baking tray and bake for 22-25 minutes
- (Asha's note: If you want crispier crackers, turn off the oven and leave the cracker in the oven for another hour.)
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