Servings: 6
Ingredients
- 1 cup light buckwheat flour
- 1/2 cup dried figs, finely chopped*
- 1/4 cup walnuts, finely chopped
- 2 Tbsp hemp hearts
- 2 Tbsp ground flax seeds
- 1 tsp dried thyme
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp baking soda
- 2 Tbsp maple syrup
- 1 tsp balsalmic vinegar
- 1/2 cup water
Instructions
- Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
- In a large bowl, combine the buckwheat flour, dried figs, walnuts, hemp hearts, ground flaxseed, thyme, salt, pepper, and baking soda.
- Add the maple syrup, balsamic vinegar, and water, then mix until a thick batter forms.
- Transfer the mixture into the loaf pan, pressing it firmly into one side only and leaving the other side empty. Smooth and compact, well.
- Bake for 45 minutes, until firm to the touch.
- Let the loaf cool completely in the pan, then remove it and allow it to fully cool. Chill for 30 minutes in the freezer to make slicing easier.
- Using a sharp knife, slice the loaf as thinly as possible.
- Arrange the slices in a single layer on a baking sheet and bake at 300°F (150°C) for about 30 minutes, flipping halfway through, until dry and crisp.
- Let the crackers cool completely before serving—they will continue to crisp up as they cool.
Video
Notes
-The video shows a double batch. A single batch (the above recipe) makes one sheet of crackers. Double the recipe for two sheets, or split the double batch and use half for drop biscuits.
-*The easiest way to chop dried figs is with kitchen scissors; a knife or food processor is more cumbersome.
-Keep in an airtight container once fully cooled for up to a week.
Nutrition
Calories: 191kcal | Carbohydrates: 29g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Sodium: 439mg | Potassium: 259mg | Fiber: 4g | Sugar: 11g | Vitamin A: 35IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 2mg
Nutrition values are approximate and may vary.
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