• 30 minutes
  • 32
Image for Rosemary Sea Salt Crackers

Ingredients

  • 1 cup buckwheat flour
  • 1 cup almond flour
  • 1/4 cup Manitoba Harvest Hemp Hearts
  • 1 tbsp. dried rosemary
  • 1 tsp. sea salt
  • 2 tbsp. olive oil
  • 1/3 cup + 1 tbsp. water

Directions

  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, Manitoba Harvest Hemp Hearts, rosemary, 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 millimetres thick.
  7. Take off the top piece of parchment paper and slice the dough into small squares or rectangles.
  8. Repeat with the second ball of dough.
  9. Transfer the crackers to the lined baking sheets and prick each one with a fork a few times. Top the crackers with extra Manitoba Harvest Hemp Hearts and sea salt.
  10. Bake for 10 to 15 minutes or until golden brown and crisp.
  11. Remove from the oven, let cool, and enjoy with your favourite cheese or dip!