BUCKWHEAT CHIPS (Buckwheat crackers)(From M/FoMT)www.bio-oz.com.au/blogs/news/bio-oz-buckwhe
BUCKWHEAT CHIPS (Buckwheat crackers)(From M/FoMT)https://www.bio-oz.com.au/blogs/news/bio-oz-buckwheat-flour-crackers-recipe-gluten-freeIngredients:¾ cup of Buckwheat Flour¼ cup of filtered water¼ cup of Light, Extra Virgin Olive Oil¼ teaspoon good quality rock salt¼ teaspoon poppy seeds or sesame seeds (optional)extra olive oil for brushingextra salt for seasoningDirections:Preheat oven to 175 degrees cel (arrange so the middle rack is in position)In a high powered blender or Thermomix combine buckwheat flour, water, oil and mix until smoothAdd salt and sprinkle with poppy seeds and mix againTurn buckwheat mixture out onto silicone rolling mat greased with a little olive oil. The mixture should not be too sticky.Roll out dough into a large rectangle so it is about 2mm thick. You may need to halve the dough in order to get it this thin. The thinner the better as they are nice and crunchy that way.Turn the mat over (with the dough still stuck to it) and gently ease the rolled out dough onto your oven tray lined with baking paper.Brush with extra olive oil lightly so as not to mark the cracker and sprinkle with a little extra rock saltScore the dough into whichever shape you would like the cracker to end up. Sometimes I use a round cookie cutter for a biscuit the size of a rice cracker.Bake for 15 minutes and then take them out and break them up along the score lines. Turn crackers over to bake on other side.Bake on other side for another 15 minutes (if you have made them thicker you will need more cooking time) or until dark golden brown. -- source link
#recipe#recipes#harvest moon#buckwheat chips#buckwheat crackers#appetizer#buckwheat#buckwheat flour#poppy seeds#sesame seeds