Buckwheat crackers with olives and herbs

Buckwheat crackers with olives and herbs are naturally vegan and gluten-free, quick to make and delicious on their own or dipped into your favourite hummus.

100 g / 1 cup buckwheat flour*
½ packed cup almond pulp or ¾ cup finely ground almonds**
¾ tsp fine sea salt (I used smoky Messolonghi salt)
1 garlic clove, very finely grated
10 Kalamata olives, very finely chopped (I used black and green)
1 tsp dry rosemary (crushed in a pestle and mortar)
1 tsp dried thyme
½ tsp baking powder
1 tbsp nutritional yeast
30-45 ml / 2-3 tbsp olive oil

View the full recipe at Lazy Cat Kitchen →