Buckwheat & Rosemary Crackers

24 pieces/ 35 minutes

Ingredients

• 1 cup buckwheat flour
• 1/2 cup ground chashew (soaked overnight)
• 1/2 cup mug bean sprouts
• 1tbsp nutrional yeast
• salt and black pepper to taste
• 1-2 tsp chopped fresh rosemary
• 1/3 cup+1 tbsp water 

1. Preheat the oven to 200°C 
2. In a food processor add all ingredients and process until smooth.
3. Bring together into a dough and knead on a surface until smooth. You can add a little water or buckwheat flour, the dough should be nice and smooth, not too sticky or dry.
4. Place the dough on greaseproof baking paper and roll out to your desired thickness.
5. Cut into wedges. Transfer onto a baking tray keeping the bottom layer of paper.
6. Bake for 10-15 minutes. 

Enjoy them with your favorite dip!

by Chelsea Riz