Updated: May 20, 2019

Buckwheat Crackers

I am really enjoying re-visiting older recipes from the blog. I'm returning to some of my favourite recipes; the ones I make time after time and the ones that I know some of you make on the regular. If you are like me and adore snacky food (use of hyperbole is deliberate), these easy make Buckwheat Crackers are a no-brainer. They use a small amount of ingredients, take no time at all to make and work out very inexpensive. They are perfect for smothering in hummus and snacking on to your heart's content.

There are so many great quality crackers that you can buy in the store and there's a particular multi seed rye cracker that I'm quite partial to. But there is satisfaction to be had from making your own. Plus, your kitchen will smell real good. I usually flavour these crackers with fennel seeds or a za'atar spice mix, but this recipe gives you carte blanche to flavour them however you choose.

If you don't like or have buckwheat flour, these crackers can be made with wholemeal flour, although I would encourage you to try this recipe with buckwheat flour first. It's an ingredient I have a mixed relationship with. In my mind, it works very well in savoury recipes, such as these crackers and in breads. On the other hand, I've yet to find a sweet recipe that it works well in. But never say never and if you know of one, please do let me know in the comments below.

Enjoy these crackers on their own, with cheese or with your favourite dip. Try this lemon and coriander hummus, this smoky aubergine dip, or a tasty coriander and jalapeno guacamole.

This recipe makes about 30 medium size crackers.


2 cups of buckwheat flour

1/4 cup of olive oil

1/2 cup of water

1 tsp of sea salt

2 tbsp of sesame seeds

2 tbsp of za'atar spice mix


Preheat the oven to gas mark 6 / 200 degrees celsius. Line a baking tray with parchment paper.

Mix the buckwheat flour, sesame seeds and sea salt in a bowl. Using a fork gradually add the oil followed by the water mixing gradually until the mixture forms into a dough. Lightly knead the dough.

Using buckwheat flour on your rolling surface, roll the dough into a thin layer. You might have to cut the dough in two and do this twice.

Cut the dough into cracker size pieces and brush lighthly with a water. Sprinkle the za'atar spice mix over the crackers. Place them on the baking tray and place in the over for 12 minutes until they crisp. You don't need to turn them over. You will either need two baking trays or just cook the crackers in batches.

Allow to cool on a wire rack and store in an airtight container.

Buckwheat Crackers

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