Beet & Buckwheat Crackers
I am back with another healthy cracker recipe folks! I’m really upping my snack game over here as I need to have snacks handy for when Pepper is at her little daycare two days a week. She shares her lunch and snacks with three other kiddos and I’m really inspired to make sure she’s eating nourishing food while she’s away from home. These crackers are AWESOME! I’m honestly so blown away by how well these turned out. I’ve made a couple of batches of these so far and I’ve decided (after some trial and error) that I like these crackers a little thicker than the Cheez Its I made last week (which if you haven’t made yet, stop what your’e doing and do so!) The first batch of these I made really thin. They were fine but I wasn’t as wild about the texture. The second two batches I made them slightly thicker (closer to 1/4 inch thick) and they’re awesome. These are perfect for toddlers and hungry mamas too! These are not overly crispy so they’re easy to chew for new eaters but they still have an awesome cracker consistency. We’ve been serving ours with a little goat cheese spread on top and they’re divine. I’m so excited to experiment with more crackers. It’s a major bonus that an entire cup of shredded beets made it into the batter and my little one devoured these. She even harvested the beets for this batch and was very pleased with herself!
This recipe makes quite a few crackers and they stay fresh for up to 5 days (I’d imagine they might stay fresh for up to 7 but we haven’t had them around long enough!)
Beet & Buckwheat Crackers
Prep Time: 20 minutes Cook Time: 15 minutes Serves: 12 servings
- 1 cup almond flour (or hazelnut flour)
- 1/2 cup buckwheat flour (sprouted if possible)
- 1/2 cup chickpea flour (sprouted if possible)
- 3/4 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 teaspoons dried rosemary
- 6 Tablespoons olive oil
- 1 cup shredded beets (raw)
- Preheat the oven to 350F.
- Add the flours, salt, garlic powder, onion powder and rosemary to the bowl of a food processor and pulse a few times. Drizzle in the olive oil and pulse a few more times. Add the shredded beets and process until a dough ball is formed. This make take a minute or two.
- Once the mixture forms a dough ball remove it to a bowl and place it in the fridge for 15-20 minutes to chill (this will make it easier to work with).
- Divide the dough in half (leaving the second half in the fridge while you work with the first half) and place the dough in-between two large pieces of parchment paper. Use a rolling pin to roll the dough out into about a 1/4-inch thickness. Try and be careful to keep the thickness even (this will make for even baking).
- Remove the top layer of the parchment paper and use a pizza cutter to cut the dough into uniform cracker shapes- no need to peel away the crackers individually yet, they'll break apart easily after baking! Carefully lift the parchment paper (with the dough still on it) to a baking sheet. Repeat the same process with the second ball of dough. Place both baking sheets in the oven on the upper third rack side by side. Bake until the edges are lightly browned. About 13-15 minutes. Remove the trays from the oven, decrease the temperature to 200F. Once the oven has cooled back down, place the baking sheets back in the oven for 1-2 hours to completely dry out (the thicker your crackers are the longer you'll leave them in to comply crisp up). You'll know when the crackers are done when they are completely crispy!
- Store in an airtight container at room temperature for 5-7 days.
NotesIf you can get your hands on sprouted flours (healthyflour.com has some) they are easier to digest. Especially for little eaters. However, using un sprouted will be just fine