Whole30 Buckwheat Crackers
These Whole30 Buckwheat Crackers are a grain-free, nutrient-packed snack that’s both wholesome and satisfying. Made with hearty buckwheat flour, ground flaxseeds, and a blend of chia and sesame seeds, these crackers are rich in fiber and healthy fats. The dough comes together easily with olive oil and seasonings like garlic powder and onion powder, delivering a savory kick in every bite. Rolled thin and baked to golden perfection, these crisp, crunchy crackers are perfect for dipping, spreading, or enjoying on their own. With only 20 minutes of prep time and a simple ingredient list, this recipe is as convenient as it is delicious. Ideal for Whole30 enthusiasts, clean eaters, or anyone looking for a homemade, gluten-free snack, these crackers are a pantry staple you’ll want to keep on hand.
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Recipe Information
Ingredients
- 1 cup Buckwheat flour
- 2 tablespoons Ground flaxseeds
- 4 tablespoons Water
- 2 tablespoons Sesame seeds
- 2 tablespoons Chia seeds
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a small bowl, mix the ground flaxseeds with the water and let it sit for about 5 minutes to thicken and develop a gel-like consistency.
In a large mixing bowl, combine the buckwheat flour, sesame seeds, chia seeds, garlic powder, onion powder, salt, and ground black pepper.
Once the flaxseed mixture has thickened, add it to the dry ingredients along with the olive oil.
Stir the mixture together until a dough forms. If the mixture is too dry, add a bit more water, one tablespoon at a time, until it holds together.
Place the dough between two sheets of parchment paper and roll it out to about 1/8-inch thickness. Try to maintain an even thickness to ensure consistent baking.
Carefully remove the top layer of parchment paper and cut the dough into desired cracker shapes using a knife or pizza cutter. Transfer the bottom parchment paper with the dough onto your prepared baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the crackers are golden brown and crisp. Keep an eye on them to prevent burning, especially towards the end of the baking time.
Remove from the oven and let the crackers cool completely on the baking sheet. They will crisp up more as they cool.
Once cooled, break the crackers along the scored lines and store them in an airtight container for up to one week.
Nutrition Facts
Calories |
949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 11.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1202 mg | 52% | |
| Total Carbohydrate | 104.8 g | 38% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 0.7 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 863 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
