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Buckwheat Crackers

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  Buckwheat flour 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Unbleached all purpose flour 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Baking soda 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Margarine 3 Tablespoon
  Plain low fat yogurt 2⁄3 Cup (10.67 tbs)

1. Preheat the oven to 325°.
2. Combine 1 cup of buckwheat flour, the all-purpose flour, sugar, baking soda and salt in a food processor. Add the margarine while pulsing the machine on and off for 15 seconds, or until the mixture resembles coarse cornmeal. Add the yogurt and process another 5 to 10 seconds, or until the mixture begins to form a ball of dough. (To mix the dough by hand, combine the dry ingredients in a large bowl and cut in the margarine, using a pastry blender or 2 knives. Add the yogurt and stir with a wooden spoon until the dough forms a ball and leaves the sides of the bowl.) Divide the dough into 2 equal pieces.
3. Dust a work surface and a rolling pin with buckwheat flour and roll out 1 piece of dough to a 10 x 10-inch rectangle. Prick the dough all over with a fork. Using a ruler and a sharp knife, cut the dough into 25 two-inch squares, then cut them diagonally into triangles. Or, use a small cookie cutter to cut 50 crackers.
4. Transfer the crackers to a baking sheet and bake 20 minutes, or until crisp and slightly browned. Transfer the crackers to racks to cool and repeat with the remaining dough.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1390 Calories from Fat 385

% Daily Value*

Total Fat 44 g67.2%

Saturated Fat 9 g44.9%

Trans Fat 0 g

Cholesterol 9 mg3%

Sodium 961.2 mg40%

Total Carbohydrates 218 g72.8%

Dietary Fiber 16.3 g65.3%

Sugars 29.3 g

Protein 38 g75.9%

Vitamin A 33.7% Vitamin C 2.1%

Calcium 35% Iron 64.1%

*Based on a 2000 Calorie diet

Buckwheat Crackers Recipe