Protein Buckwheat Crackers (Oil-free, V, GF)

Make a batch of super easy, protein buckwheat crackers in minutes! They are oil-free, gluten-free, vegan, crisp & crunchy.

Easy Buckwheat Crackers

I am so excited to share this little kitchen triumph with you. I have come up with the loveliest recipe for seeded buckwheat crackers, and they have quickly become my new favorite snack. They are crisp, nutty, and speckled with all sorts of crunchy seeds that make them as beautiful as they are tasty.

These crackers (further) thrill me because they are:

1. Made entirely from simple, wholesome ingredients (buckwheat flour & assorted seeds).
2. Very fast and EASY to prepare. You simply stir everything together, spread it thin on a baking sheet, and let the oven do the work. (Bonus: the house fills with a cozy, toasty aroma while they bake, which makes the whole process feel extra satisfying).
3. High in protein and fiber (without the addition of protein powder).

I can hardly wait for all of you to try them. I think you will love how hearty and nourishing they are, while still being perfectly crisp and snack-able, akin to chips.

Recipe Benefits

Here is what you need to know regarding the healthy goodness of these crackers. They are:

• Fast and very easy to prepare
• Great source of protein (5 grams per serving)
• High fiber (4 grams per serving)
• Require no rolling (no rolling pin!)
• Vegan (egg-free & dairy-free)
• Gluten-free
• Oil-free
• Sugar-free
• Frugal
• Customizable (vary the seeds and any extra flavor add-ins)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

To make the high protein buckwheat crackers recipe, you will need:

• Buckwheat flour (light or dark)
• Assorted seeds (I used a combination of sunflower seeds, green pumpkin seeds / pepitas, and sesame seeds or hemp hearts)
• Flaxseed meal
• Chia seeds

You will also need water (I use filtered tap water). I recommend adding salt, as well (I’ve given specific amount recommendations in the recipe card, below), but it is entirely optional/adjustable.

The chia seeds and flaxseed meal are not interchangeable in the way that the other seeds can be swapped out. They help to hold the crackers together.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Preheat the Oven & Prep a Baking Sheet

Preheat the oven to 325F (160C). Line a large, rimmed baking sheet with parchment paper (baking paper) or a silicone baking mat.

The large baking sheet I use (day in and day out) is a standard half sheet pan, which is a heavy, light-colored pan measuring 18 x 13 inches (45 x 32.5 cm).

If your pan is smaller than a half sheet pan, your crackers will be thicker and will need a longer bake. If needed, divide the batter into several smaller metal pans (e.g., cake pans, square pans).

Step Two: Whisk the Dry Ingredients

In a large mixing bowl, mix the buckwheat flour, assorted seeds, flaxseed meal and chia seeds until combined.

Step Three: Add Water and Allow Batter to Thicken

Add the water to the bowl of dry ingredients, stirring until completely blended. The batter will look loose & liquids when first mixed:

Let the batter stand for 2 to 3 minutes (more, if needed). It will soon have the consistency of thick pancake batter (this is due to the chia seeds and flaxseed meal absorbing water).

Step Four: Spread the Cracker Batter

Pour all of the seeded buckwheat cracker batter onto the prepared baking sheet. Use a spatula to spread the batter into an even layer that covers the entire baking sheet.

An offset spatula (if you have one) works especially well for spreading the batter. Otherwise, a regular silicone spatula, or even the back of a large spoon, will do the job.

Pay special attention to the middle area, making sure it is not too thick. The batter should be spread in an even layer.

Step Five: Bake

Bake the crackers in the preheated oven 38 to 45 minutes.

Begin checking for doneness at the 38 minute mark. The crackers will be darker in color, appear dry on the surface, and the edges of the cracker should be pulling up and away from the parchment paper.

Step Six: Cool & Break Up the Crackers

Transfer the baking sheet to a cooling rack and cool completely. Once cool, break up the crackers into cracker-size or chip-size pieces.

Taste & Texture

The protein crackers are sturdy, yet also crisp and crunchy. The flavor will vary slightly depending on the seeds or nuts you use to make them. The buckwheat flour contributes a hearty, earthy flavor (without any gluten; buckwheat is related to rhubarb, not wheat), while the mix of seeds adds extra crunch and toasty flavor.

Serving Suggestions

Enjoy the high protein buckwheat crackers with hummus, nut butter or seed butter, top with a slice of vegan cheese, or enjoy munching on them plain alongside soups or salads. You can also serve the crackers with dips, as an alternative to chips.

Flavor Variations

• Add Herbs and Spices to the Batter: Add your favorite herbs or spices directly to the batter when stirring. About 1 to 1 and 1/2 teaspoons for most herbs and spices, for this quantity of batter, is a good general guesstimate. Consider a dried herb blend, garlic powder, rosemary, cracked black pepper, onion powder, cinnamon, or add a few tablespoons of nutritional yeast.
• Add Wet Ingredients to the Batter: Consider adding wet flavor enhancers, as well. For example, replace 1 or 2 tablespoons of the water with tomato paste or add a 1/2 teaspoon of your favorite hot sauce.
• Use Nuts in Place of Seeds: Use an equal amount of chopped nuts in place of the mix of seeds. Note that you will still need to add the chia seeds and the flaxseed meal (these ingredients have gelling properties that hold the crackers together). You can use a single variety of nuts, or a mix of different nuts. For example, walnuts, pecans, peanuts, almonds, cashews, or hazelnuts (filberts).

FAQ

• How Should these Gluten-Free Crackers be Stored? Store the cooled crackers in an airtight container at cool room temperature for 5 days, the refrigerator for 2 weeks or the freezer for up to 6 months. They stay crisp!
• Can I Break Into Big Crackers? Yes! You can break the high protein buckwheat crackers into any size you like, and that includes big pieces.
• Is there a Way to Make The Crackers Even Crispier? Yes! If you eat oil, you can replace some of the water with the neutral oil (e.g., avocado oil, olive oil, safflower oil) of your choice. For every tablespoon of oil, reduce the water by 1 tablespoon.
• Can I Replace the Buckwheat Flour with a Different Flour, such as Almond Flour? I do not recommend it.
• Can I Omit the Nuts/Seeds Altogether? Very likely, yes, so long as you do not omit the chia seeds and flaxseed meal from the mixture. Note that I have not tested without adding seeds or nuts to the batter. This will yield a smaller number of crackers and will be much lower in protein. I suggest checking for doneness at least 10 minutes earlier than the recommended time.
• Can I Use Whole Buckwheat Groats in Place of the Buckwheat Flour? Yes. Use the same weight of groats as buckwheat flour, Grind the groats into a fine flour in a coffee grinder or blender.

Happy baking!

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