I’ve made a couple of batches of these tasty crackers so far. I have been using a mixture of buckwheat flour and whole wheat flour. However, you could use all buckwheat flour if you want to (or use einkorn flour instead of whole wheat).
Side note: For the gardeners out there, I must say that buckwheat is a great cover crop to build your soil after it has been dormant or in between cycles of annuals vegetables and herbs. It’s really lovely to look at, too.
My nutritionist and traditional food ways friend, Holly, sent me this cracker recipe that I adapted a bit. The recipe calls for coconut oil. However, I used pemmican (mostly grass-fed cow tallow) that I bought from US Wellness Meats for my fat. This is a great recipe because the grains are cured or ‘soaked’ in apple cider vinegar and water to neutralize the enzyme inhibitor found in grains (and seeds, nuts, beans).
Hearty Homemade Crackers
3 1/2 cups of whole grain flour (I prefer buckwheat)
1/4 cup of melted coconut oil (or lard/tallow — I use 2 packages of pemmican)
1 cup of water with 2 tbsp apple cider vinegar
Gently mix together the above ingredients until combined. Can use fork at first, and then knead dough gently in bowl until is just comes together into a ball. Cover and leave out overnight on counter (or, begin in morning, let sit 12 hours, and finish at night).
The next morning, flatten ball out on counter, using a little flour, if needed, to prevent sticking. Personal note: this stuff is tough to knead! I use a stone rolling pin to role it out — put on some work-out music!
Sprinkle over top:
1 t sea salt
1 1/2 t baking powder
Fold in half and knead gently until salt and baking powder are evenly mixed in. Salt will inhibit some of the soaking process (of the grains), so that’s why it is added after the grains have soaked well.
Preheat oven to 425 degrees. Roll out a quarter of dough at a time, for more control. Roll out about 1/4 for a firmer, flatbread-like cracker and a 1/8 for a lighter, crispier cracker. Cut into desired size with a sharp knife and gently lay out on a greased baking sheet and prick with fork (see pics below).
Bake for about 10 minutes and check. They will be done when they are browning slightly around the edges. Cool on cooling rack (or use the tray if bottoms are not too brown). Can store in glass jar on shelf.
Here’s a picture of my first batch which was buckwheat and whole wheat flour (I used my phone’s camera for the image, not terrific quality):