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Rosemary and Sea Salt Buckwheat Crackers

by Annalisa Brown (follow)
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From failure comes success – and these healthy “crackers” certainly rose from the ashes of the Phoenix.

The crackers were made using a crepe batter for another recipe I was experimenting with, however while cooking the crepes, it all went drastically pear-shaped and soon become a cooking disaster.

Crepes are easy enough to make except that I wanted to make the crepes without any eggs and I was working with buckwheat flour.

Not wanting to accept defeat and certainly not wanting to throw away food, I looked at my broken shards of crepe and wondered what the hell I was going to do next. Salvation came in the way of our trusty BBQ.

Baking the broken shards of crepe until golden, I then tossed the crackers with seasoning made simply by combining diced rosemary, pepita oil and sea salt. Finger licking goodness made by mistake!

These rosemary and sea salt buckwheat crackers were born from a mistake but don't let that keep you from trying as they are delicious.


Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves: 2-4

Ingredients
250ml oat milk
1 Cup buckwheat flour
Pepita Seed Oil
Fresh Rosemary
Sea Salt

Method
In a mixing bowl combine the flour and milk and whisk until the ingredients are thoroughly mixed and you have a slightly runny batter.

These crackers are made using a traditional crepe batter (however they were made without any eggs).


Use either cooking spray or dab some absorbent paper with extra virgin olive oil and grease a non-stick frying pan.

Heat the frying pan and when hot, ladle the batter into the frying pan. Cook the crepes on both sides, remove from the pan and set aside to cool for later use. Repeat this with the remainder of the batter.

Ensure you cook the crepes on both sides.


Once the crepes have cooled, break into rough chunky shards so they resemble rustic looking crackers.

Heat a BBQ hotplate and BBQ or bake the crackers until they start to turn golden in colour. Remove and transfer the crackers onto a serving plate.

In a small mixing bowl combine finely diced rosemary, a drizzle of pepita seed oil and sea salt. Toss the crackers through the seasoning until evenly coated.

Break the crepe into large shards before baking them on the BBQ.


Serve as plain crackers or with a dip or cheese or your liking. These crackers will store for 3-4 days in an airtight container if they last that long.

Categories
#Crackers
#Rosemary
#Buckwheat
#Vegan
#Gluten free
#Dairy free
#Egg free
#Healthy
#Clean eating
#Healthy
#Low fat
#Snack
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