Buckwheat Crackers

I LOVE crackers!  Some people say I AM crackers.  They are probably right.

This recipe is one I modified from the Rosemary Crackers recipe on Elena's Pantry.  Elena is fabulous ... check her out.

These are very nutty and fully of flavor.  Great with cheese or alone.

Buckwheat Crackers

3/4 cup buckwheat flour
1/4 cup coconut flour
1/4 cup sesame seeds
1/4 cup flax seeds
1/4 cup peanuts and pecans
1/2 tsp. kosher salt
2 Tablespoons fresh rosemary, chopped
1 Tablespoon fresh oregano, chopped
1 egg
1 Tablespoon olive oil
2 Tablespoons almond milk

Preheat oven to 350 degrees F.

Mix the buckwheat flour and coconut flour in the bowl of an electric mixer.  In a food chopper, combine the salt, sesame seeds, flax seeds, peanuts, and pecans.  Chop until it resembles fine meal.   Add them to the flour and stir in the rosemary and oregano.

Whisk together the egg and olive oil.  Add to the dry ingredients.  Once everything is incorporated, begin adding the almond milk slowly.  You want the dough to be moist, but not overly wet. It will form a ball when you have just the right amount of moisture. 

Place the dough between two pieces of parchment paper and roll to about 1/8 inch thickness.  Take the top layer of paper off, and turn the dough onto an ungreased cookie sheet.  Cut the dough into squares prior to placing it in the oven.  I prefer 1-inch crackers, which will yield about 84 crackers.

Bake for 20 minutes.  Allow to cool for 30 minutes on baking sheet.