Buckwheat and Pumpkin Seed Flour Crackers

Ingredients

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

Toppings

Preheat oven to 380°F.
In a large bowl, combine all the dry ingredients (buckwheat through nutritional yeast) and mix well.
Add the oil one tbsp at a time, mixing in with your hands.
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.
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.
Cut the dough using a pizza cutter into crackers about 1 inch wide and 4 inches long, or whatever size you prefer.
Lightly press toppings into the crackers.
Transfer parchment to a baking sheet and bake for 15-20 minutes, checking regularly for doneness.

Recipe and photo by Dana Plucinski