Super Addictive Pistachio Buckwheat Crackers! You Can't Eat Just One!

Introducing a delightful and nutritious snack, perfect for any occasionour Pistachio Buckwheat Crackers. Made with wholesome buckwheat flour and almond flour, these crackers are a fantastic gluten-free alternative that doesn't skimp on flavor. Enhanced with a touch of garlic powder and sprinkled with crunchy pistachios and sunflower seeds, they offer a satisfying crunch with every bite.
Whether you're looking for a snack to serve at your next gathering or a tasty treat to enjoy throughout the week, our Buckwheat Crackers are sure to become a favorite. So, preheat your oven, gather your ingredients, and let's get baking!
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Buckwheat Pistachio Crackers
Ingredients:
1 cup buckwheat flour
1`/2 cup almond flour
1 tsp. Salt
tsp garlic powder
1 cups warm water
cup extra virgin olive oil
cup pistachios, crushed
cup sunflower seeds
Salt
Pepper

Directions:
Preheat oven to 300 degrees F.

Prepare 2 baking sheets with parchment paper by lightly spraying them with oil and then placing the paper on top. This will hold the paper in place as you spread the cracker batter on the pan.

In a medium bowl combine the buckwheat flour, almond flour, salt, and garlic powder with a whisk. Then add the olive oil and warm water and mix it in until combined. You want the batter to have the consistency of thin pancake batter or crepe batter. Add more warm water, a little at a time until you reach that consistency.

Pour the batter onto each baking sheet and spread it thin using an offset spatula. Try to get the batter evenly layered across the pan. The thinner the better so it will crisp up.

Then sprinkle the crushed pistachios over the top followed by the sunflower seeds, salt and pepper.

Bake at 300 degrees F. for 30 minutes. Rotate the pans after the first 15 minutes. Then remove the pans from the oven and lift off the crackers using the parchment paper. Lay a cooling rack over the crackers and flip the crackers over onto the cooling rack. Peel the parchment paper off the crackers and place the rack back onto the baking sheet. Place this back in the oven for another 30 minutes.

After 30 minutes, remove the pan from the oven and see how crispy and golden brown the crackers are. Ideally you want them to crisp up so that they break apart easily. I found the edges got crispy first so I broke them off and placed them on a plate to cool. Whatever wasnt crispy went back into the oven for an additional 30 minutes or until crispy.

I ended up using the Ninja air fryer from Costco to cook my second batch which worked out great. It was actually quicker than my regular oven.

You can store the crackers in a ziploc bag or something air tight for several days.

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Rockin Robin
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