Savory Fig Buckwheat Crackers

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 flax seeds, thyme, salt, pepper, and baking soda.
Add the maple syrup, balsamic vinegar, and water, then mix until a thick batter forms.
Transfer the mixture to the loaf pan, pressing it firmly into one side and leaving the other side empty. Compact and smooth the top.
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, then cut the slices into cracker-sized pieces.
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.

Ingredients