Buckwheat and Pumpkin Seed Flour Crackers

appetizers pumpkin seeds snacks
Buckwheat and Pumpkin Seed Flour Crackers
YIELDS 6 Servings
Sprouted Pumpkin Seeds Sprouted Pumpkin Seeds


  • 1 cup buckwheat flour
  • ¾ cup Go Raw Sprouted Pumpkin Seeds, pulsed in a food processor until ground into a flour-like consistency
  • ¾ tsp sea salt
  • ½ tbsp garlic powder
  • ½ tbsp fresh thyme leaves, removed from stems
  • ½ tsp baking powder
  • 1 tbsp nutritional yeast
  • 3 tbsp olive oil
  • 2-4 tbsp water


  1. Preheat oven to 380°F.
  2. In a large bowl, combine all the dry ingredients (buckwheat through nutritional yeast) and mix well.
  3. Add the oil one tbsp at a time, mixing in with your hands.
  4. Add the water also one tbsp at a time, carefully noting the texture of the dough. You want it to be cohesive and easily held together in a ball, but not sticky. If it feels too dry add more water; if it feels too sticky add more buckwheat flour.
  5. Place the dough on a sheet of parchment paper and layer another piece of parchment on top. Roll the dough very thin, about ⅛ of an inch. You want the crackers to be thin and crispy when baked.
  6. Cut the dough using a pizza cutter into crackers about 1 inch wide and 4 inches long, or whatever size you prefer.
  7. Lightly press toppings into the crackers.
  8. Transfer parchment to a baking sheet and bake for 15-20 minutes, checking regularly for doneness.

Recipe and photo by Dana Plucinski

Products used in this recipe

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