Today I was making some organic gluten free toasted buckwheat groats for my power lunch salads. I make about 4 to 6 servings to portion and freeze. Not sure what happened, but when they stopped cooking, they were mushy. I didn’t want to throw the cooked organic gluten free buckwheat groats out. Thinking, thinking. My niece told me about a rice cracker recipe where you cooked the grains and made them into crackers. My creative scientific mind kicked into high gear and I came up with this zesty organic gluten free buckwheat groats cracker recipe. You know what? It worked!
The Formula For Organic Gluten Free Buckwheat Groats Crackers
These organic gluten free buckwheat groats crackers taste wonderful with your favourite dip or organic cream cheese. You can make them savoury with onion flakes, throw in some dried chilli and it’s got heat. Change up the seed content and add sunflower seeds. Can’t go wrong with whatever you decide to incorporate, they taste amazing. Easy to make and very nutritious.
How to Cook Buckwheat
You don’t need mushy organic gluten free buckwheat groats to make the cracker recipe. Just cook until soft and follow the recipe. The ratio for cooking buckwheat is to take 1 part organic gluten free buckwheat groats to 3 parts water. Simmer until water is absorbed and cooked through, about 20 minutes.
Gluten Free Savoury Onion & Garlic Buckwheat Crackers Makes about 20 crackers
¾ cup toasted buckwheat groats 2 tablespoons buckwheat flour, you can use any kind of flour 1 tablespoon onion flakes 1 tablespoon garlic powder 1 to 2 tablespoons sesame seeds 2 tablespoons avocado oil, any oil is fine freshly ground black pepper, to taste Pink Himalayan sea salt, any salt is fine
Preheat oven to 350 degrees F.
Cook buckwheat groats according to package directions, continue cooking until mushy if possible.
Take cooked buckwheat and place in a food processor. You can also mash with a fork until like a paste consistency.
Add the rest of the ingredients and combine until you can make a ball out of about a tablespoon of the mixture.
Take a heaping tablespoon of the mixture and roll into a ball.
Repeat until all the mixture is used. Place the balls on a silpat or parchment paper on a cookie sheet. Make sure there is room to flatten to about 2 inches in diameter.
Fill a small bowl with water. This water is used to help the mixture not stick while you flatten.
Dip your palm or fingers in the water and flatten each ball until it’s about 1/8 inch. The flatter the better.
Bake for 20 to 30 minutes until brown.
Cool until crispy. May also be slightly chewy on the inside. Freezing keeps these fresh longer.
Tip: don’t skimp on the seasonings. Feel free to add more for a more flavourful cracker.