Beetroot and Buckwheat Crackers
Serves: 35 crackers
  • 90g beetroot, peeled and finely grated (1 cup)
  • 1tsp lemon juice
  • 60g sunflower seeds (1/2 cup)
  • 140g buckwheat flour (1 cup)
  • 2tbsp flaxseed
  • ½tsp sea salt
  • 1tsp cumin
  • 2tbsp olive oil
  • 3tbsp water
  1. Preheat your oven to 200°C (180°C fan)
  2. Peel and finely grate beetroot, squeeze lemon juice over and set aside.
  3. Place the sunflower seeds into a food processor or high speed blender and process until blended into a flour like consistency.
  4. In a large bowl whisk together blended sunflower seeds, buckwheat flour, flaxseed, sea salt and cumin until combined. Mix in the grated beetroot with lemon juice.
  5. In a small bowl whisk olive oil with water and add to the mix bit by bit until the mixture comes together into a dough. Use your hands to make into a smooth dough, you might don't need all the water or need a little extra. It should be smooth, not sticky.
  6. Separate the dough into 2 balls.
  7. Roll each of the dough into a rectangle shape on top of one sheet of baking paper until about 3mm thickness.
  8. Cut the dough into squares and transfer with the baking paper onto a baking tray.
  9. Bake for about 15 min.
  10. After 15 min check them, the ones on the edges should be ready by now, so snap them off. You can separate the rest of the crackers to bake more evenly and return to the oven.
  11. Bake for another 5-10 minutes until ready. They will lighten in colour once ready and feel crispy, but don't let them brown.
  12. Leave to cool down and enjoy!
Recipe by Nirvana Cakery at