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🍳 Crunchy Buckwheat Crackers

600 kcal · 30 min · 4 servings

Ingredients

• 60 g buckwheat flour
• 60 g fine oat flakes
• 40 g sunflower seeds
• 20 g cracked flaxseeds
• 20 g sprouted buckwheat (available at health food stores)
• 200 ml lukewarm water
• 1 tbsp olive or rapeseed oil
• 0.5 tsp fleur de sel
• 100 g blueberries
• 50 ml water
• 150 g Greek yogurt (10% fat, or soy quark)
• 2 tbsp grated dark chocolate or couverture (20 g)
• 1 tbsp maple syrup (or agave nectar to sweeten to taste, as desired)

Instructions

1. 1. Preheat the oven to 175 degrees Celsius with fan setting and line a baking tray with baking paper.
2. 2. Mix the buckwheat flour, oat flakes, sunflower seeds, flaxseeds, and whole buckwheat in a large bowl. Then add the lukewarm water and oil and stir everything with a spoon until you have a smooth dough.
3. 3. Place the dough on the tray and spread it very thinly (3 to 4 millimeters) into a rectangle using a spatula. Sprinkle Fleur de Sel (fine sea salt) evenly over it, press it down slightly, and let the dough rest for five minutes.
4. 4. Place the tray in the center of the oven and bake the sheet for 15 minutes. Take it out, cut the bread into pieces with a knife, and bake it for another 35 minutes until golden brown and crispy. Take it out, let it cool, and break it into the pieces.
5. 5. Meanwhile, sort and wash the blueberries. Bring them to a boil with 50 milliliters of water in a pot and simmer on low heat for 3 to 4 minutes until the liquid has evaporated. Stir occasionally. Remove the berry mixture from the heat and let it cool.
6. 6. Stir the cooled berry mixture smooth with the yogurt. Gently fold in the grated chocolate and sweeten to taste with maple syrup or agave nectar. Serve the yogurt with the buckwheat crackers.

Nutrition per serving

• kcal: 600
• Protein: 17 g · Fett/Fat: 27 g · Carbs: 70 g