I found out two things tonight.

Firstly...making crackers is not that difficult. And - they are amazing!!

And secondly...I need a pastry cutter. I was never much of a pie person but if I'm gonna continue with any more cracker adventures then I'd be better off with one!

Gluten Free Buckwheat Hemp Crackers
2 cups organic dark buckwheat flour
2 tbsp hemp butter
1 tbsp maple syrup
2 tbsp organic sunflower oil
1 tsp sea salt
2/3 cup organic brown rice milk
white rice flour for rolling dough
garnish with additional sea salt if desired (up to 1 tsp)


Method:

Preheat oven to 425 F. Use ungreased cast iron cookie sheets for best heat distribution.

Combine all ingredients except the rice milk with a pastry cutter (or cut with a wooden spoon or your fingers). Mix this until the mixture looks a bit crumby.

Slowly stir in the rice milk until the dough pulls away from the sides of the bowl. The mixture should be soft and you should be able to form a ball with the dough easily (it should not be runny or sticky).

Divide the dough into balls (2-4 depending on the size of your sheets). Lightly dust a dry surface with rice flour and roll the dough into a sheet 1/8" or thinner.

Trim the uneven edges (if desired) and use a spatula to lift the dough onto the sheets. Use a sharp knife or a pizza cutter to score the dough into desired cracker shapes.

Sprinkle the top with salt if desired and press into dough. Bake for 6-8 minutes or until the edges start turning up. Take sheets out of oven and turn over the crackers using tongs or gently with a spatula.

Return to the oven and bake an additional 5-7 minutes or until the edges are well browned. Remove from oven and cool crackers completely on racks.

Break crackers apart (if needed) and store in an airtight container in the fridge or freezer.