Makes: 24 crackers
Total Time: 25 minutes
- 1 cup pecans
- 1 cup gluten free buckwheat flour
- 1 tablespoon flaxseed
- 1 teaspoon unrefined sea salt
- 1 teaspoon freshly ground black pepper
- 2 teaspoons fresh rosemary, removed from stem
- 2 tablespoons olive oil
- 1/2 cup water
- Preheat oven to 400 degrees.
- Prepare a baking sheet by lining with a Silpat mat or parchment paper.
- Prepare a work surface of two sheets of wax paper, about 24 inches each. Set aside.
- Grind the pecans in a food processor, using the pulse function and taking breaks so as not to create nut butter. Grind until coarse.
- Add all remaining ingredients to the food processor and blend.
- Turn the dough out onto one of the sheets of wax paper. Use your hands to clump the dough together, incorporating any stray bits. Place the other sheet of wax paper on top.
- Using a rolling pin, roll out evenly until the dough is about ¼ inch thick.
- Remove the top layer of parchment paper and transfer the sheet of dough to the Silpat by inverting the Silpat and baking tray on top and flipping the dough onto the tray. Remove the second sheet of parchment paper.
- Bake for 10-15 minutes. Begin checking doneness at 10 minutes, and rotate the pan. The crackers are done when the edges begin to brown.
- Let cool, and slice into 2 inch squares after cooling. Will keep in a Ziploc bag for 3 days.
Buckwheat is a seed, high in both protein and fiber. Buckwheat has benefits for the heart, prevention of diabetes and digestive disorders. It is loaded with antioxidants such as rutins, tannins and catechins. Its unique amino acids are responsible for delivering cholesterol-lowering effects, anti-hypertension and constipation relief. Buckwheat has become especially popular as a gluten-free grain replacement option, and its high nutritional content that does not come along with a high calorie count.