130mlwater or dairy free milk (or any milk or buttermilk)
60mloil coconut oil, sunflower or vegetable oil
Instructions
Mix all the dry ingredients first, then mix in all the wet ingredients. This will form firm dough, but that exactly what we want. Don't over mix the dough.
Divide the dough into 2 parts (or keep as it is if you have a large baking tray).
Roll the buckwheat dough between 2 sheets of non-stick baking parchment. This is the easiest way to roll out the dough, without the parchment the dough is quite sticky. Don't add any more flour, otherwise the crackers will be quite tough.
Roll the dough to about £1 coin thickness and cut to shapes you like (squares or rectangles work well), leave the dough on the bottom baking parchment and prepare the rest of the dough in the same way.
Bake for about 20 minutes on 200C (or 180 C fan) in preheated oven. If you notice that your crackers are browning too quickly lower the temperature by about 20 C to 180 or 160C fan. This is about 350 F.
Lift the crackers using the baking parchment and cool down on a wire cooling rack.