Buckwheat Crackers With Sesame Recipes

BUCKWHEAT CRACKERS WITH SESAME

Buckwheat Crackers With Sesame image

Buckwheat contributes an earthy, nutty flavor to these crackers. Try them with smoked salmon.

Provided by Martha Rose Shulman

Categories easy, quick, appetizer

Time 20m

Yield About four dozen crackers

Number Of Ingredients 7

Ingredients

3/4 cup whole-wheat flour
1/2 cup unbleached all-purpose flour
1/2 cup buckwheat flour
2 tablespoons sesame seeds
1/2 teaspoon salt
5 tablespoons extra virgin olive oil or canola oil
4 to 5 tablespoons water, as needed

Steps:

Preheat the oven to 350 degrees with the racks positioned inside in the middle and upper third. Line two baking sheets with parchment paper. Sift together the flours.
Mix together the flours, sesame seeds and salt in a mixing bowl, in the bowl of a stand mixer, or in a food processor fitted with a steel blade. If using a mixing bowl, add the oil and cut in with a fork until the mixture is crumbly. In a stand mixer, mix at medium speed; in a food processor, pulse until crumbly. Add the water, and mix with your hands (or at medium speed in a mixer or food processor) until you can gather the dough into a ball.
Lightly dust your work surface, and roll out the dough, or roll out between pieces of parchment, plastic or wax paper. Cut into desired shapes -- squares, diamonds or cookie-cutter shapes -- and place on the baking sheet, close together but not touching.
Bake 15 to 20 minutes until lightly browned, switching the sheet trays halfway through from front to back and top to middle. Remove from the heat, and allow to cool on racks.

Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 2 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 0 grams

RAW UNBAKED BUCKWHEAT SESAME RAISIN CRACKERS

Raw Unbaked Buckwheat Sesame Raisin Crackers image

Make and share this Raw Unbaked Buckwheat Sesame Raisin Crackers recipe from Food.com.

Provided by jsewards01

Categories Lunch/Snacks

Time P1DT2h

Yield 120 crackers, 12 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup buckwheat groats, soaked in 1 cup water for 1 hour
1/2 cup ground buckwheat groats
1/2 cup raisins, soaked in 1 cup water for 15 minutes
2 tablespoons maple syrup
1 garlic clove
1 teaspoon salt
1/2 cup ground sesame seeds
1/2 cup sesame seeds

Steps:

Blend soaked buckwheat groats (with any remaining water) and raisins with raisin water and continue until raisins are broken up. Add maple syrup, garlic, and salt, When well blended, add ground and whole sesame seeds. Spread mixture fairly thin onto drying sheets. I spread one and a half cups of mixture onto 12" x 18" thin plastic sheets available in cake supplies and a glass table with a lamp on the floor to check the thickness. Be careful not to spread too thinly as crackers will disintegrate when flipping them. Put cracker sheets in dehydrator at 110 degrees (or on cookie sheet in oven at lowest setting and door open). Remove after about 2-4 hours and score crackers for breaking and return. Flip crackers onto screen as soon as they can be handled without breaking (after about 6-12 hours) and return until crisp (another 12-24 hours). If crackers are allowed to stay on plastic sheets too long, they will stick like glue!

WHOLE-WHEAT-AND-SESAME CRACKERS

Whole-Wheat-and-Sesame Crackers image

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes

Time 1h40m

Yield Makes about 36

Number Of Ingredients 7

Ingredients

1 cup whole-wheat flour
2 tablespoons sesame seeds, plus more for topping
2 tablespoons sugar
3/4 teaspoon coarse salt
4 tablespoons cold unsalted butter, cut into small pieces
1/4 cup heavy cream
Flaky sea salt, such as Maldon, for topping

Steps:

In a bowl, whisk together flour, sesame seeds, sugar, and coarse salt. Work butter into flour mixture until crumbly. Stir in cream with a fork until dough forms. Shape into a 2-inch-wide log. Wrap in plastic; freeze 1 hour or up to 3 months.
Preheat oven to 350 degrees. Cut log into 1/8-inch-thick rounds; arrange on parchment-lined baking sheets and sprinkle with sesame seeds and sea salt. Bake, rotating sheets once, until edges are golden, 14 to 16 minutes. Let crackers cool on a wire rack.

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