Buckwheat Crackers

Makes 24

2 1/2 cups buckwheat flour
1/2 cup Olive Oil
1 cup sunflower seed meal
1/4 cup flaxseeds
2 tablespoons dried rosemary (or cumin seeds/nigella seeds/black sesame seeds)
Black pepper, to taste
1 teaspoon of Sea Salt (or black charcoal salt for extra flavour)
5 to 7 tablespoons cold water

Preheat the oven to 180 degrees Celsius, and line a baking tray with baking paper.
Put all the ingredients except for the water in a bowl. Combine with your hands until crumbs form. Add water, a little at a time, to create a ball. If the dough is too dry, add more water; if it is too wet, add more flour. Don’t overwork the dough; the crackers will be tough once baked.

Roll the dough on a clean, floured surface to about a half-centimetre thickness. Cut the dough into circles, rectangles, or any shape you like, and place the pieces onto the prepared tray, leaving a little bit of space between each cracker.

Once your crackers have turned a light shade of brown, it's time to let them cool. After that, simply transfer them into an airtight container. They'll stay fresh and delicious for up to 7 days, so you can enjoy them at your leisure.

Don't be afraid to get creative with your flavours! Swap out the rosemary for other spices like cumin seeds, nigella seeds, poppy seeds, or black sesame. Or, for a cheesy twist, add two tablespoons of nutritional yeast to the mix. The possibilities are endless!