"Buckwheat flour is available in health food and specialty stores. It has a musty, earthy flavor which gives an interesting twist to this simple, traditional flatbread-style cracker. It goes well with fruit and cheese. In the food processor or in a large bowl, combine the flours and salt. In a slow stream, stir in enough of the water to form a soft, but not sticky, dough. Remove to a well-floured surface or pastry cloth and knead lightly. Cut the dough into 6 equal portions and roll each piece into a large, thin circle, approximately 1/16 inch thick and 8 inches in diameter. Prick each circle all over with the tines of a fork. To cook, gently place the circles, one at a time, on a hot griddle or saute pan. Cook over medium heat until pale brown spots begin to develop on the underside of the cracker, 2 to 3 minutes. Flip the cracker to cook the second side. Continue flipping in this manner until the cracker feels dry and crisp. Remove to a rack to cool. If upon cooling the cracker remains slightly pliable, you may return it to the pan for further cooking, or place in a preheated 350~F. oven for a few minutes, until fully "dried out." Yield: 6. VARIATIONS: For a crunchier cracker, add 1/3 cup buckwheat groats and increase the water slightly. Buckwheat has a strong flavor. According to your taste, you may wish to increase the all-purpose flour and decrease the amount of buckwheat.
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 6|
|Calories from Fat: 6 (6%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 135mg||5 %|
|Potassium 127.1mg||3 %|
|Total Carbohydrate 21.2g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 19g|
|Protein 3.4g||5 %|
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Calories per serving: 101
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