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Buckwheat Crackers with Rosemary and Pecans Recipe

This recipe creates savory, gluten-free buckwheat crackers infused with fresh rosemary and crunchy pecans. The process involves blending the nuts, combining dry and wet ingredients into a thin dough, rolling it out, cutting into shapes, and baking until golden and crisp. Perfect as a wholesome snack or accompaniment to cheese and spreads.
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Servings: 24 people
Course: Snack
Cuisine: American
Calories: 1387.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup pecans
  • 1 cup gluten free buckwheat flour
  • 1 tablespoon flaxseed
  • 1 teaspoon unrefined sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons fresh rosemary removed from stem
  • 2 tablespoons olive oil unrefined extra virgin
  • 1/2 cup water

Equipment

  • 1 Food Processor Or a mixing bowl and a method to finely chop/grind pecans.
  • 1 Baking Sheet
  • 1 Parchment Paper Essential for non-stick rolling and baking.
  • 1 Rolling Pin
  • 1 Sharp Knife or Pizza Cutter For portioning crackers.

Method
 

  1. Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
  2. In a food processor, pulse the pecans until finely ground, resembling a coarse meal. Add the buckwheat flour, flaxseed, sea salt, black pepper, and fresh rosemary, pulsing to combine.
  3. Add the olive oil and water to the food processor and process until a cohesive dough forms. It should be soft but not sticky.
  4. Divide the dough in half. Place one half between two sheets of parchment paper.
  5. Using a rolling pin, roll the dough very thinly, about 1/16 inch (1.5 mm) thick. The thinner the dough, the crispier the crackers.
  6. Carefully peel off the top layer of parchment paper. Using a sharp knife or pizza cutter, cut the dough into desired cracker shapes (e.g., 1x2-inch rectangles or squares).
  7. Slide the parchment paper with the cut crackers onto the prepared baking sheet. If making multiple batches, reuse the parchment paper for rolling and baking.
  8. Bake for 15-20 minutes, or until the crackers are golden brown and crisp. Baking time will vary based on thickness and oven.
  9. Remove from the oven and transfer the parchment paper with crackers to a wire rack. Allow them to cool completely on the rack; they will crisp up further as they cool.
  10. Once fully cooled, break apart any crackers that are still connected. Store in an airtight container at room temperature for up to one week.

Notes

For enhanced flavor, lightly toast the pecans before processing; this brings out their natural oils and deepens their nutty profile. Ensure the rosemary is very finely minced to distribute its aromatic notes evenly without large, overwhelming pieces. When rolling the dough, aim for consistent, very thin sheets (about 1/16 inch) to achieve maximum crispness. Buckwheat flour can absorb liquid differently, so adjust water slightly if the dough feels too dry or sticky. Be vigilant during baking; these thin crackers can go from perfectly golden to burnt quickly. Rotate the baking sheet for even browning and cool completely on a rack to maintain crunch.