Don and our friend Mike Watters likes these to eat cheese and crackers. I have used the dough to make stuffed pockets with tuna sandwich filling or anything else you want to fill them with, also. Just roll out the dough and cut them to a size, like 6 inches or less, fill and fold the top over and seal by squeezing the edges or whatever. Bake until hard. Don't overfill.
Peggy’s Buckwheat Almond Crackers
See original recipe from http://www.anjasfood4thought.com modified pretty much by Peggy Wales
3/4 cup buckwheat flour
1/2 cup almond meal
1/2 cup flax seed meal
1/2 teaspoon salt
1 tsp vanilla
1/2 cup water
2 tablespoons sesame seeds/whole flax seeds
½ teaspoon baking soda
1 teaspoon apple cider vinegar if using baking soda
Preheat oven to 350F
In separate bowl combine flax meal and water and vanilla, set aside to gel (create a flax “egg”) while you mix the rest of the ingredients.
Combine all the rest of the dry ingredients in a bowl. Add the flax “egg” and vanilla, mix together, mix well with mixer. You can let the dough rest at this point, but don’t have to.
On a Teflon cookie sheet or silicon baking sheet ( the original recipe said to use parchment paper, but what a pain that is!!!) roll out the dough evenly and as thin as possible, to 1/8 inch thickness (or less if you can). Sprinkle sesame seeds on top and roll if using them. With a knife or cookie cutter, cut the dough into desired shapes. Poke each cracker with a fork to prevent puffing, I don’t and get curled crackers, like scoops.
Bake for 12-14 minutes or until the crackers are firm, and not soft when touched, watch for very dark edges. There is a fine line between not done and burnt!!! They tend to come up off the baking sheet or cookie sheet when they are done. The crackers will be dark, like chocolate cookies. Remove from the oven and let cool. Break crackers at pre-cut edges. Serve immediately or keep in open bowl.
I use the almond meal that is left over from making almond milk for these, it works well!.