Seeds and Buckwheat Crackers |Gluten-free

A handful of ingredients to make gluten-free crackers at home!

Per la ricetta in ITALIANO, clicca QUI!

Snacking, let’s talk about it….I have always been a snacking person. Specially in the morning, while I am working, I like to snack on something.

Some days are better than others but now that I am basically at home 24/7 due to social distancing, well my snacking has become a problem! I just can’t stop walking up and down the kitchen!!! and well, what also has started social distancing now are the bottoms of my jeans… -.-

So, since I really don’t want to find myself at the end of this quarantine with a tun of weight to lose, I am trying to follow a bit of a low-er carb diet (Monday to Friday) while I am on higher carbs over the weekend.

These crackers are perfect for me to snack on over the week. They are crunchy, packed with seeds and healthy fats so that just a few of them make me feel full and satiated.

Here is the recipe!


  • 90 g mixed seeds
  • 65 g buckwheat flour
  • 65 g water
  • 40 ml olio extra virgin
  • 1/2 tbsp salt

Gather your selection of seeds. I used poppy, sunflowers, flaxseeds and sesame seeds

Add dry ingredients into a bowl

add the wet ingredients and mix until you get a soft but not sticking dough

Roll it out and cut off small pieces, the shape you like. I like mines squarish. Prick the crackers with a fork. 

Bake at 200 C for about 20 min. Remove from oven and let cool down on a wirerack

Serve them with some cheese or dips, or just snack on them.

They are delicious!

Per la ricetta in Italiano clima QUI!



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.