I absolutely love using buckwheat flour. Far from being a wheat, buckwheat is actually a seed and what’s more, it is a complete protein containing all the essential amino acids. You you can use this flour to make all sorts of gluten free protein rich delights including these super versatile, crunchy and delicious crackers.

I found this recipe on a lovely blog called Nirvana Cakery – and simply adapted it slightly. You can enrich these crackers with all sorts of flavours but my favourite is a mixture of fresh rosemary, fragrant nigella seeds and caraway seeds with local sea salt.

These are perfect low carbohydrate, high protein crackers to have with soup, dip into guacamole or top with yogurt and smoked salmon. So good!

Ingredients – makes 32 crackers 

140g buckwheat flour (I use Dove’s Farm)

100g ground almonds

1 tblsp milled linseed 

large pinch of sea salt 

black pepper 

1 level tsp caraway seeds 

1/2 tsp nigella seeds 

2 tsp fresh rosemary, finely chopped 

2 tblsp extra virgin olive oil

95 ml water 

Preheat the oven to 200c (fan 180c).

Mix together the dry ingredients in a large bowl.

Mix the oil and water then pour into the dry ingredients and bring the mixture together into a ball, kneading slightly until a smooth consistently is achieved.

You can add a little more flour or water if needed.

Separate the dough into two balls.

Place the first ball between two sheets of baking paper and roll out into a large circle around 2 mm thick.

Slice the crackers into 16 pieces triangles like a pizza and bake for around 20 minutes.

Repeat for the other ball of dough, then put both in the oven.

After 10 minutes check the crackers are browning evenly and move around if necessary until they are golden in colour and not at all soft to touch.

Cool and keep in an air tight container to enjoy when you fancy!