Buckwheat Crackers with Edamame & Avocado Spread
Have you heard of buckwheat?
If not, let me familiarize you with this great grain. Not only is it a hearty whole grain that transforms into tasty little puffs when cooked, but when milled into a flour it becomes a wonderful gluten free substitute for all sorts of baking….
I recently started experimenting with buckwheat, and to my surprise, have been love, love, lovin it
Why, you ask?
– It’s quite sticky, “glutinous” and “starchy” so does well in recipes that need a lil’ binding love like crackers and crepes.
– The flavor is deep and earthy, but mild enough to still be paired nicely with sweets like buckwheat crepes & Nutella!
– It’s naturally gluten free, high in protein (contains lysin, an amino acid not found in many other plant based sources), high in fiber, B vitamins, copper and magnesium.
Say HELLO to my new favorite grain!
These Crackers are ridiculous!!! 4 ingredients and SO SIMPLE-
YOU WILL NEVER BUY PACKAGED crackers again.
Packed Lunch for my friend who just had a baby – that’s avocado edamame spread under the lemon (so excited for the day I can pack my kiddos lunches!!!!)
Crazy (simple) Crackers:
I promise, these are so easy, after making them once, you’ll never buy crackers again!
Combine 1 ½ cups of buckwheat flour and 1 cup of Almond Flour, ½ teaspoon salt, ¼ cup of hemp hearts. mix well. Add ¾ cup of water and 2 tablespoons of olive oil. Mix well with a spatula. Divide into 2 balls and and place in the fridge for at least 30 minutes.
Preheat the oven to 375.
Roll out one ball between 2 pieces of parchment paper. Place on a cookie sheet and remove the top piece of paper. With a pizza cutter, cut into whatever shapes you fancy! Bake for 20-25 minutes until edges turn golden. Remove from the oven and allow to cool before breaking the crackers.