Olive Herb Buckwheat Crackers

Crackers

• 140g (1 1/4 cups)

  Buckwheat flour

  Alternative: Your preferred flour
• 1 teaspoon

  Oregano

• 1/2 teaspoon

  Garlic powder

• 8g (1 1/4 tablespoons)

  Flaxmeal

• 90mL (1/3 cup)

  Water

• 1/2 teaspoon

  Baking powder

• Dash of salt
• Dash of pepper
• 20g (4 olives)

  Pitted Kalamata olives

Preparation

1. 1

   Preheat your oven to 160°C (320°F), or your usual temperature for crackers if your oven is quirky.

1. 2

   Warm up your water and place it in a bowl with the flaxmeal.

1. 3

   Chop your kalamata olives.

Make the dough

1. 4

   In a mixing bowl, combine the buckwheat flour, baking powder, salt, pepper, garlic powder, and oregano.

1. 5

   Add in your flaxmeal and water (should have thickened a bit). Add the chopped kalamata olives and mix until combined.

1. 6

   Knead until it becomes a ball.

Shape and bake

1. 7

   Roll out the dough on a sheet of parchment paper to about 3-4mm thickness. Cut into desired shapes using a knife or cookie cutter. I just cut a grid to make little squares.

1. 8

   Place the parchment paper with the crackers on the prepared baking tray. No need to space them out. They bake great as is.

1. 9

   Bake for 15 minutes or until crispy. Enjoy the deliciousness!