Rosemary Sea Salt Crackers

Looking for a new appetizer for your next gathering? Try these crackers, made with buckwheat and almond flours, sea salt and olive oil. In addition to great flavor, Garlic & Rosemary Hemp Heart Toppers add fiber, plant protein, omega-3s and omega-6s.

Click here for more recipes from Manitoba Harvest.

Rosemary Sea Salt Crackers

Votes: 0
Rating: 0
You:

Rate this recipe!

Servings

people

Print Recipe

Ingredients

• 1 cup buckwheat flour
• 1 cup almond flour
• ¼ cup Onion, Garlic & Rosemary Hemp Heart Toppers
• 1 tsp. sea salt
• 2 tbsp. olive oil
• ⅓ cup, plus 1 tbsp. water

Ingredients 1 cup buckwheat flour 1 cup almond flour ¼ cup Onion, Garlic & Rosemary Hemp Heart Toppers 1 tsp. sea salt 2 tbsp. olive oil ⅓ cup, plus 1 tbsp. water

Servings people Print Recipe

Instructions

1. Preheat oven to 400°F.
2. Line two baking sheets with parchment paper and set aside.
3. In a medium bowl, combine the buckwheat flour, almond flour, Hemp Heart Toppers, and sea salt.
4. In a separate bowl, whisk the olive oil and water together and add to the dry ingredients.
5. Stir the mixture until it forms a dough, you can add more flour if it’s too sticky or more water if it’s too dry.
6. Separate the dough into two small balls. Place one ball of dough between two pieces of parchment paper and roll it out until it’s about 2 millimeters thick.
7. Take off the top piece of parchment paper and slice the dough into small squares or rectangles.
8. Take off the top piece of parchment paper and slice the dough into small squares or rectangles.
9. Repeat with the second ball of dough
10. Transfer the crackers to the lined baking sheets and prick each one with a fork a few times. Top the crackers with extra Hemp Heart Toppers and sea salt.
11. Bake for 10 to 15 minutes or until golden brown and crisp.
12. Remove from the oven, let cool, and enjoy with your favorite cheese or dip!