Buckwheat and Oat Flatbread Crackers

I love hummus, guacamole, salsa, and just about any other similar dip. And I love corn chips with these dips (particularly the Totopos that you can find here in Mexico!). But, on the candida cleanse diet we can’t eat corn… so therefore, that means no corn chips. Every day I look fondly at the Totopos sitting on top of our fridge and I dream of the day when I’ll be able to eat guacamole and corn chips again, but I refuse to break this cleanse for chips. I decided that I could make some special “candida cleanse chips” that would tide us over until the end of the diet.

These crackers can be made to suit a wide variety of dishes, both sweet and savory. More oat flour (and perhaps a very small amount of stevia) could equate to a sort of “desert cracker.” An even combination of the two produces a more neutral flavor, while buckwheat crackers carry the distinctive buckwheat flavor (use it wherever you see fit).

Buckwheat and Oat Flatbread Crackers

Ingredients

  • 1 Cup Buckwheat Flour
  • 1 Cup Oat or Almond Flour
  • 1/2 Cup Tapioca Flour/Starch
  • 1/2 Tsp Pink Himalayan Sea Salt
  • 4 TBSP Coconut Oil, unrefined and organic
  • 3/4 Cup Non-Dairy Milk

Instructions

  1. 1. Mix together dry ingredients, including salt. At this point, you may add 1/4-1/2 Tsp of other spices directly to the crackers (but I recommend making your very first batch without extra flavoring, and then decide how to do the spices in a way that suits your personal preference or meal).
  2. 2. Add in coconut oil and non-dairy milk. The mixture will be sticky and difficult to manage; add a little more flour as needed and stop adding flour when the mixture just barely separates from the sides of the bowl. Add 1 Tsp of non-dairy milk if needed until the mixture is thick and resembles the consistency of frosting (it will not FEEL like you're stirring frosting, but it should LOOK like a thick frosting).
  3. 3. Let the mixture sit for 30 minutes to 1 hour. This step ensures that the "dough" will be manageable when you form it into chips.
  4. 4. After the waiting period, use a frying pan with 1/2 Tsp coconut oil on medium heat. Form the dough into balls about the size of the average cookie dough scoop (a bit smaller is ideal) and then carefully flatten into circles in your hands. This requires a bit of finesse to keep the dough from ripping while still getting the dough thin enough, but if you work with it you'll get the hang of it.
  5. 5. Place the circle(s) in the frying pan with oil (do NOT add more oil after the first amount! They will not stick, don't worry!). Let them cook until the top looks dry, then flip. After both sides are done, place the crackers onto a cookie sheet.
  6. 6. Sprinkle salt, herbs, or spices on the chips on the cookie sheet. Drizzle olive oil (savory) or coconut oil (sweet) over the crackers. Then, put the crackers in the oven and let them cook at high heat for 10-20 minutes (use your best judgment). When they're crispy, they're done! After resting for a bit, the crackers will get a little bit crispier, but not much, so keep this in mind.
  7. 7. Eat with your favorite dip, or even by themselves!
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