Buckwheat Crackers

Buckwheat Crackers


Vegan :: Sugar-free :: Without sweeteners

Makes: 10 large biscuits
Time: 30 minutes

1 cup buckwheat
8 olives
5 halves dried tomato
1 teaspoon chopped onion
2 tablespoons nutritional yeast
½ tablespoon chia seeds
½ tablespoon sunflower seeds
1 tablespoon flaxseeds
1 tablespoon lemon juice
1 tablespoon vegetable drink
1 coffee spoon salt
1 coffee spoon sweet pepper
1 coffee spoon saffron
1 pinch black pepper


1. Soak the buckwheat and the dried tomatoes overnight or at least 8 hours.

2. Heat the oven at 347º F (175º C).

3. Wash the buckwheat and the tomatoes and place them in a food processor along with the other ingredients.

4. Blend until you obtain an even mixture.

5. Arrange the dough under a leaf of baking paper the size of your oven tray and make it even.

6. Sprinkle with some com sunflower seeds and flaxseeds, pressing with a spoon.

7. Take to the oven for about 20 minutes.

Note: These crackers are perfect to eat plain or spread with a pátê. Check our broccoli humus or guacamole recipes in sauces, pátês and other preparations..