Rosemary and sea salt buckwheat crackers

Rosemary and sea salt buckwheat crackers

Today was a VERY special day for me and the low FODMAP diet. It was the first day that I could chow down on some cheese and crackers in a relatively normal fashion, thanks to these flavourful friends of mine.

I find free from baking very challenging, but this recipe gets my stamp of approval for ease. I got them right first go, and I’m sure you will too!

You will need:

150g buckwheat flour
1 tbspΒ rosemary (you can use dried, I used freshly chopped)
1/2 tsp sea salt
1/2 tsp ground black pepper
2 x eggs
3 x tbsp coconut oil (melted then cooled)

method:

Preheat your oven to 180C.

Melt coconut oil either for a very short time in the microwave or on / near the stove. If just leaving on a warm surface it doesn’t take long at all. Once melted remove from heat and allow to cool.

Mix togetherΒ your flour, rosemary, salt and pepper in a medium sized bowl. Crack two eggs into a smaller bowl and whisk in your coconut milk and combine. Pour into the dry mixture and mix well with your hands to form a dough.

Your dough needs to hold together and stay in a ball if you roll a piece in your hand. Mine was too dry so I added a small amount of water – just have a play until you get a good consistency.

This dough is quite sticky – so line a baking tray with greaseproof paper, and cut another piece the same amount. Sandwich your dough between these two and then you can roll the dough out to the edges without losing half of it to your rolling pin!

Once rolled, peel the top layer of paper off and slice the doughΒ with a pizza wheel into any shape/size you like. I used a palette knife to then just separate the pieces gently, before popping them in the oven for 15 minutes. Give them a flip halfway through so they get a bit golden on both sides.

These are really yummy on their own, and you can experiment with all sorts of flavours and flours. No more naughty midnight snacking on cream crackers for me!

Rosemary and sea salt buckwheat crackers

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