Buckwheat crackers from Grains for Every Season: Rethinking Our Way with Grains (page 79) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute spelt flour for whole wheat flour and pecorino cheese for all or a portion of the Parmigiano Reggiano cheese.

  • hashi on April 14, 2022

    Tasty. Left in the oven longer to get more crunch.

  • eliza on January 25, 2022

    These were nice crackers. I used einkorn flour for the whole grain portion, and mine absorbed all the water, and needed some extra (as the author says, flours vary, so may need to adjust). Gives a chewy rather than a crispy cracker. Added salt cautiously.

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