Healthy Buckwheat Crackers (Chips or Crisps) recipe – gluten free, vegan snack made with only 6 simple ingredients. Learn how to make crunchy, flavorful, homemade buckwheat crackers with buckwheat groats, sweet potatoes, flax seeds and sesame seeds. These baked vegan gluten free crackers are great to be enjoyed as snack on their own or with a warm bowl of soup.
Soak the buckwheat groats for at least 4 hours before starting to make the recipe.
Grind the flax seeds and add water, let them absorb the water until you get a gelatinous substance (about 10 min).
Grate the sweet potatoes.
Make The Buckwheat Crackers
Discard the water, and drain very well the buckwheat groats. Mix thoroughly all ingredients together.
Transfer the buckwheat mixture on a parchment paper (divide for two paper sheets if necessary) and spread it into a thin layer. To make it easier, cover with a plastic wrap or another parchment paper, and roll with a rolling pin. See video.
At the end sprinkle the sesame seeds on top and press them down using a rolling pin it will help them to stick better (which I missed in the video, I added the seeds after the first bake and they didn't stick very well).
Bake The Crackers
Bake for 15 minutes at 350 F. Take them out and cut out the dough into almost 2 inches (5cm) squares with a pizza cutter or a knife. It's easier to cut when they are slightly baked, but not entirely.
Put them back in the oven and bake for another 35 minutes at a lower temperature (300 F) or until the crackers are dry and crisp.
Buckwheat Crackers: Gluten Free, Vegan Snack
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Tips For Best Buckwheat Crackers / Crisps
For the best flavor make sure you use toasted buckwheat groats and not the green ones. I bought my buckwheat groats from a Russian store, the flavor is quite distinctive as the groats are heavily toasted and much darker in color. These type of buckwheat groats are also available online at Amazon, here.
You can leave the soaked buckwheat groats intact or you can blend them into a paste before baking, your choice.
When you sprinkle the sesame seeds at the end, place a parchment paper on top and roll gently with the rolling pin by pressing the seeds. This step will prevent seeds from falling out after baking. I missed this step in the video, but I learned from my mistake.
The thinner you roll the "dough" the crispier your crackers will get, and the faster they will cook.
Allow to cool before handling, these gluten free buckwheat crackers are pretty fragile.