Have you seen the collection of recipes we’re developing around Himalayan Tartary Buckwheat? My goodness, it’s something to behold. Click here for our upgrades to some classics, like chocolate chip cookies and buckwheat pancakes. My heartfelt thanks to our FoodLab for bringing such creativity to their work.
But now it’s my turn! Well, it’s time for my favorite cracker recipe, with a lot of expert help from my friends at the FoodLab. This recipe is vegan, grain-free, and gluten-free. It’s fairly spicy, but easy to rework into a basic cracker that you can herb, spice, flavor, and top to your taste.
These crackers are half chewy and half crispy, with mouth-popping flavor. Our FoodLab recommends them as an appetizer, and I’ll recommend them as a satisfying snack. Enjoy!
Jeff’s Spicy Seed Crackers
Yields around 120 1-½-inch crackers
½ cup Himalayan Tartary Buckwheat Super Nutrition Flour
½ cup almond flour
⅓ cup tapioca flour
⅔ cup any combination of poppyseed, sesame seed, flaxseed, and/or pumpkin seed
¼ tsp freshly ground green peppercorns
1-⅔ cup boiling water
6 Tbsp tamari sauce
2 Tbsp sesame oil
1 Tbsp prepared wasabi
½ tsp garlic powder
Preheat oven to 400° F.
In a large bowl, stir together Himalayan Tartary Buckwheat Super Nutrition Flour, almond flour, tapioca flour, seeds, green peppercorn, and garlic powder.
Add boiling water, tamari, sesame oil, and wasabi, and blend thoroughly.
Allow dough to set up for 20 minutes in a warm spot on the counter. Lightly cover with a kitchen towel to prevent drying.
Drop heaping teaspoonfuls onto a baking sheet, and spread into thin rounds with the back of the teaspoon.
Bake for 15 minutes or until gently browned around the edges.
Some inspired toppers might include stone ground mustard with feta cheese, kimchi, veggie ceviche (cucumber and sweet peppers are my fave), and seaweed.