Learn how to make yeast-free and oil-free buckwheat crackers that will satisfy that crunch cravings in a healthy way.
What I love about this recipe:
- Made of wholesome ingredients.
- Perfect batch cooking item.
- So delicious with homemade hummus.
My buckwheat crackers are plant-based and vegan, oil-free, gluten-free, flourless, soy-free, peanut-free and nut-free, low glycemic, and suitable on vegan Candida diet.
How to Make Oil-Free Buckwheat Crackers
The selection of crackers or crisp bread with seeds at organic shops is quite wide – buckwheat, spelt rye; you name it! However, they’re all made with oil. In fact, I remember trying the spelt crackers, which made me feel as if I had a thin layer of fat covering my mouth. It was not pleasant at all. Surely I’m more sensitive about fat content than most people given that I use no oil when cooking at home.
Another ingredient that I’m not at all happy about is yeast. I mean, why do you even need to use yeast for such crisp and thin crackers?
I’m sure that organic oil-free and yeast-free crackers are out there – I just haven’t found them yet. So, I took the matter into my own hands and created my very first plant-based or vegan, oil-free, flourless, gluten-free and yeast-free buckwheat crackers’ recipe.
The Ingredients
Yes, you read that right – besides everything else, my crackers are flourless as well. It’s because I use soaked buckwheat groats instead of flour. If you’ve followed my blog for a while, you know that soaked grains are my thing these days – muffins, cakes, bread and now even crackers can be made with soaked grains, particularly with buckwheat, millet, quinoa and barley.
Next, I’m using sunflower seeds and ground flax seeds. You can substitute the latter with ground chia seeds.
Then, we flavour those buckwheat crackers with olives, sun dried tomatoes, smoked paprika, granulated garlic, onion flakes, lemon juice, and Himalayan salt.
Finally, to ease the processing, we add a little bit of plant milk or water.
The Process
We start with soaking raw buckwheat groats and sun dried tomatoes (separately) overnight or at least for 2 hours. Then, drain and rinse both.
Next, it’s as easy as putting all the ingredients into a food processor and process until you have a homogeneous batter. You’ll need to scrape the sides with a spoon every now and again.
Then, measure two pieces of parchment paper of the size of your baking sheet. Place one sheet on a chopping board or on kitchen counter.
Now, form a batter pile in the middle of parchment paper and place the second piece of parchment paper over the pile. Gently press it down with your hands. Then, start rolling it out until it is almost the same shape and size as your baking sheet. Remove the top paper and lift the rolled out batter onto baking sheet.
Next, sprinkle some sunflower seeds and flax seeds on top and press them in using a spoon or a spatula.
Finally, to make it easier to break the baked crackers, take a regular or a pizza knife and cut out your cracker. You may leave them as small or as large as you like.
Bake the buckwheat crackers for 30 minutes. Then turn off the heat, open the oven door a bit and let cool in the oven to get them really crispy. Should you like it a bit soft, remove immediately and start munching.
How to Store
Given that the crackers are completely dry, you can store them in a container on your kitchen counter for a week.
Alternatively, move the container into the fridge. For longer keeping, store the crackers in the freezer.
How to Serve Buckwheat Crackers
First, those crackers make a delicious snack as they are. However, if you prefer to spread something on them, check out all my oil-free hummus recipes and pesto recipes.
You can also eat those buckwheat crackers with your soup or salad.
The crackers or crisp bread (as you prefer) turned out just perfect and full of flavour – my family and I loved them. Needless to say, they didn’t last very long.
We just had had millet-buckwheat waffles when the crackers’ batch was ready and photographed and we couldn’t help ourselves but to eat at least one third of them at one go. The rest was finished by lunchtime the next day.
See how I make very similar buckwheat crackers in the below video:
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Homemade Oil-Free Buckwheat Crackers
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
Learn how to make yeast-free and oil-free buckwheat crackers that will satisfy that crunch cravings in a healthy way.
Soak time: 6 hours
Ingredients
- 1 cup (170g, 6oz) raw buckwheat groats, soak
- ⅓ cup sunflower seeds
- 1 tbsp. ground flax seeds or chia seeds
- 6 sun dried tomato halves, soaked
- 1/8 tsp. Himalayan salt or sea salt
- 10 green olives
- ¼ tsp. smoked paprika
- 1 tsp. granulated garlic
- 2 tbsps. onion flakes
- 1 tbsp. lemon juice
- 1 tbsp. water
Instructions
- First, soak buckwheat and dried tomato halves overnight or at least for 6 hours.
- Preheat oven to 175°C (350°F).
- Then, rinse and drain buckwheat and tomato halves and put them in the food processor together with all the other ingredients (leave some sunflower seeds and whole flax seeds for sprinkling).
- Now, process all the goodies until homogenous batter forms. You’ll need to scrape the sides with a spoon every now and again.
- Next, measure two pieces of parchment paper of the size of your baking sheet. Place one sheet on a chopping board or on kitchen counter. Form a batter pile in the middle of parchment paper and place the second piece of parchment paper over the batter. Gently press the pile down with your hands. Now, start rolling it out until it is almost the same shape and size as your baking sheet. Remove the top paper and lift the rolled out batter onto baking sheet.
- To make it easier to break the baked crackers, take a regular or a pizza knife and cut out your cracker. You may leave them as small or as large as you like.
- Sprinkle some sunflower seeds and flax seeds on top and press them in using a spoon.
- Bake for 30 minutes, and then turn off the heat, open the oven door a bit and let cool in the oven to get it really crispy. Should you like them of a softer side, remove immediately and start munching.
Notes
I recommend you grind your own flax and chia seeds and store them in a jar in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Baking
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 169 kcal
- Sodium: 139.55mg
- Fat: 6.5g
- Saturated Fat: 0.7g
- Carbohydrates: 20.6g
- Fiber: 4.6g
- Protein: 6.4g
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You’re welcome to PIN the below image!
I’m so happy to have found your site today- I can hardly wait to try your recipes!
It has been a challenge for me to find WFPB recipes that include soaking.
Until now that is.
Thank you so much!
Hi Leslie!
I am so glad I’m useful to someone 😉 Since I discovered cooking and baking with soaked buckwheat, barley, millet and quinoa, there’s no going back — I absolutely love it!
Take care!
sounds like a tasty recipe! when do you score the batter/cracker? that is not mentioned in your cracker recipes that I have found……
Thank you! You score the cracker batter when it’s spread out onto the baking sheet, before putting it into oven. Cheers!
I can’t find dried tomatoes anywhere near me..
I will have to buy some online and wait 🙁
Any substitutions you might suggest?
Hello!
You can omit them for now! And once you have them, try the original version.
However, it’s hard to believe you can’t find them — any stores have at least the ones in a jar which you can wash clean from oil before adding to batter.
All the best!
In the US we called them
Sun Dried tomatoes
Thank you Laura! It was a typo on my side — I have added the “sun” 🙂
I love olive oil but try to avoid it but can’t stand olives (weird !) Do you think they are a necessary ingredient in your recipe (essentiel for the structure for instance ?) or just in the recipe for taste and therefore I might be able to do it without them … what do you think? Thanks
Hi!
You can ditch the olives — they are there for the taste 🙂
Nice recipe! You probably ate them so quickly because of the salt from the olives and salt in the recipe. I will omit both of those ingredients to see if it results in long lasting–but still tasty–crackers.
Hi Rebecca!
Thank you! Of course you can omit the salt and olives if it feels too salty!
Even I myself don’t make them too often (just on special occasions) — salty or not, crispy and dry things tend to be addictive 🙂