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Baked Buckwheat Crackers

Servings 24 crackers


  • 3/4 cup buckwheat flour
  • 5 tablespoons cold butter (or can use a dairy free version)
  • 1/4 teaspoon salt
  • 3-4 tablespoons unsweetened applesauce
  • 1/2 teaspoon of each of the following: coarse sea or celtic salt, sesame seeds, cracked black pepper, cumin seeds, and celery seeds (see notes)


  1. In a food processor or good blender, combine the flour, 4 tablespoons of cold butter, and 1/4 teaspoon salt. Pulse until the butter is incorporated well; the mixture will resemble small pebbles.
  2. Add 3 tablespoons of applesauce and pulse until a dough forms. The dough will be soft and should stick together. If it doesn’t stick together, because it is still too dry, add another tablespoon of applesauce and pulse again to incorporate.
  3. On a (buckwheat) floured cutting board, turn the dough out and press together. Press or roll into a thin sheet. You won’t need a rolling pin since the dough is soft enough to shape with your hands, but you can use one if it helps you achieve a more uniform thickness. The dough should be 1/4 inch thick or even a bit thinner.
  4. Melt the remaining tablespoon of butter and brush over the dough. Sprinkle the coarse salt and seeds all over the surface. Then use a pizza cutter or knife to cut into thin strips or squares.
  5. Slide the dough off the cutting board and onto a baking sheet lined with parchment paper. Bake at 375°F for 25-28 minutes, until the edges are a very deep brown. Allow to cool before handling. You can enjoy these on top of soup (my favorite), or alongside hummus, on salad, with cheese (if you really don’t care about the nondairy aspect :)), or give them a rough chop and use them as bread crumbs.