Gluten-free buckwheat crackers with sesame seeds

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Are you not allowed to eat matzos during Easter? Fear not, these gluten-free buckwheat crackers are the perfect substitute! The fun part? They are really tasty, easy to make and you amaze everyone at the table with them.

  • 200 grams of buckwheat flour
  • 185ml water
  • Pinch of sea salt
  • 1 tablespoon whey*
  • 3 tablespoons sesame seeds
  • 1 egg, beaten
  • 2 tablespoons coconut oil, melted + extra for greasing

*Whey is the liquid part that is created when making cheese, and is available in powder form. Buy it online  here , or substitute it for one tablespoon of salt.

Mix the flour, seeds, salt, water and whey. Cover with a tea towel or foil and let rest in a warm place for 12-24 hours. Preheat your oven to 200 degrees and add the egg and oil, mix well. If all goes well, you can knead the dough into a nice ball.

Prepare two baking trays lined with baking paper and grease them lightly with oil or butter. Divide the dough into two portions, put them in the center of the plates and press the dough into two squares.


Cover the dough with a layer of aluminum foil of the same size as the baking paper and roll it out using a rolling pin or empty wine bottle. When the dough is (almost) paper thin, remove the top layer of foil and cut into desired portions. Sprinkle with sea salt (to taste, we prefer fleur de sel), possibly some extra sesame seeds and place the plates in the middle of the oven. Reduce the oven temperature to 180 degrees.

Check after about 12-15 minutes if the edges look golden brown and crispy. Remove the baking sheets from the oven and place the outer crackers on a rack to cool. Spread the remaining crackers on the baking sheet, turn off the oven and bake for a further 10-20 minutes until fully baked.

Let the crackers cool completely and store them in an airtight container in your pantry.


Source: Culy by
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