Preheat the oven to 350F and line a large baking sheet with parchment paper.
In a small bowl, whisk together all the wet ingredients.
Add the buckwheat groats and rolled oats into a high-speed blender and blend on high until a fine flour forms.
In a large bowl, whisk together the dry ingredients.
Add the wet mixture to the dry mixture and stir well with a spoon until it comes together and there are no dry patches of flour left.
Form the dough into 2-3 balls and place one at a time on a lightly floured non-stick mat. Lightly flour a rolling pin (if necessary) and begin rolling out the dough until you have a rectangle that is about 1/8 inch thick. The dough will crack a bit, but this is totally normal.
Cut the crackers into the shapes of your choice using cookie cutters, a pizza slicer/pastry slicer, or a knife to cut the shapes you want. I used a 2-inch square cutter with a beveled edge. Place each piece onto the baking sheet, leaving 1/2-inch between each. Poke a few fork holes into each cracker. Repeat with the remaining dough.
Bake for 10 minutes and then remove from oven and carefully flip each cracker with a spatula. Rotate the pan and return to the oven for 6-7 minutes longer, until golden. Carefully, transfer crackers to a cooling rack for 15 minutes.
Store crackers in a glass jar or container on the counter or wrap up and freeze for later.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (350g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 44 (6%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 0mg||0 %|
|Sodium 31130.5mg||1073 %|
|Potassium 1521.2mg||40 %|
|Total Carbohydrate 183g||54 %|
|Dietary Fiber 11.2g||45 %|
|Sugars, other 171.9g|
|Protein 9.9g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 795
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