Buckwheat & Caraway Crackers

*These are one of my all-time favourite savoury biscuits. They work just as well when entertaining (as an accompaniment to dip) as they do as a snack laden with avocado and pesto. Caraway seeds add an aromatic, earthy aniseed note. Its distinctive flavour comes from caveolins and carvones, the chemical compounds also responsible for caraway’s carminative and digestive properties. Flaxseeds are packed with omega-3s and lignans – fatty acids and antioxidants that help reduce inflammation and protect the lining of the GI tract.*

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C (350°F/Gas Mark 4).

Step 2

In a medium bowl, whisk the buckwheat flour, ground almonds, flaxseed, 3 teaspoons of the caraway seeds, the salt and cumin. Add the oil and cold water and stir to form a rough dough.

Step 3

Turn the mixture out onto a clean kitchen bench and knead for 2 minutes, or until it forms a firm, smooth dough. Add a little extra buckwheat flour if it’s sticky and a little extra water if it’s dry.

Step 4

Separate the dough into quarters. Work with one quarter at a time, keeping the remaining dough covered with a damp tea towel (dish towel) to prevent it drying out. Roughly shape the dough portion into a flat rectangle. Roll it out very thinly, approximately 3 mm (⅛ in) thick, between two pieces of baking paper, to make a 15 cm × 25 cm (6 in × 10 in) rectangle. Use a knife to cut eight long, rectangular crackers. Using the baking paper as a base, transfer the rectangles onto a large baking tray. Separate and space the crackers out slightly. Repeat the process with the remaining dough quarters.

Step 5

Prick the crackers with the tines of a fork a few times. Brush with some water and sprinkle with the remaining caraway seeds.

Step 6

Bake for 10–15 minutes, or until crisp. Remove from the oven and allow to cool.

Step 7

Store the crackers in an airtight container for up to 3 weeks.

Step 8

CARLA’S TIP Add 1 tablespoon of nutritional yeast flakes to the dough for a cheesy, immune-boosting cracker. Cut into larger crackers to use as a bread alternative for lunch.