Buckwheat Crispbread
Buckwheat crispbread is a crunchy, gluten-friendly cracker made from buckwheat grains, oat bran, rolled oats, amaranth and mixed seeds. The Thermomix TM7 grinds the whole grains to a fine flour in seconds, then mixes the seed dough into an even mixture ready to roll and bake into thin, snappy crispbreads.
About this recipe
Buckwheat crispbread with the Thermomix TM7 is the homemade cracker recipe that turns a handful of whole grains and seeds into thin, snappy flatbreads far fresher than anything from a packet. Instead of buying buckwheat flour, you simply grind whole buckwheat grains and amaranth in the mixing bowl, so the flour tastes noticeably nuttier and more aromatic. Combined with oat bran, rolled oats and mixed seeds, the dough comes together into a pliable mixture that rolls out paper-thin and bakes into golden sheets you can snap into rustic shards. This is the ideal snack for a cheese board, a lunchbox filler or an afternoon bite with toppings, and it fits naturally into gluten-conscious baking since buckwheat contains no wheat. As an all-in-one kitchen machine task it is wonderfully hands-off: weigh, grind, mix and roll, all with minimal washing up. Once you taste crackling-fresh crispbread warm from the oven, the shop-bought versions lose their appeal for good.
Preparation tips
- Roll the seed dough between two sheets of baking paper so it stays paper-thin and even; thicker spots turn chewy instead of snappy. Rotate the sheet a quarter turn while rolling to keep the rectangle shape tidy.
- Score the rolled dough into rectangles or diamonds before baking with a pizza cutter, then snap along the lines once cooled. Cool the crispbreads completely on a wire rack so they dry out and become properly crunchy.
- Store the baked crispbreads in an airtight tin for up to a week. Swap the mixed seeds for pumpkin seeds, linseed or sesame, or add dried herbs such as rosemary for a savoury lunchbox version children enjoy too.
Recipe variations
- Cheese and herb variation: stir finely grated aged cheese, cracked black pepper and dried thyme into the seed dough before rolling. The cheese caramelises in the oven and adds a savoury depth that pairs beautifully with the nutty buckwheat and amaranth base.
- Sweet festive variation: add a spoonful of honey or maple syrup, a pinch of cinnamon and roughly chopped hazelnuts to the dough. Snap the baked sheets into rustic shards and serve as an edible gift or a festive addition to a Christmas cheese board.
Thermomix TM7 Benefits
- Fresh buckwheat grains are ground into fragrant flour by the Thermomix in seconds, far nuttier than store-bought flour. [Multi-Function]
- Weigh the rolled oats and mixed seeds directly in the TM7 bowl, so every crispbread batch stays consistent. [Built-in Scale]
- The TM7 grates a chunk of aged cheese finely for the savoury variation, melting evenly through the seed dough. [Multi-Function]
- Water and sunflower oil blend into the crispbread dough while the TM7 mixes, forming an even, rollable mixture hands-free. [Hands-Free]
- Amaranth grains mill to a super-fine powder in the Thermomix, giving the crackers their delicate snap without grittiness. [Multi-Function]
Ingredients
- buckwheat grains
- oat bran
- rolled oats
- amaranth grains
- mixed seeds
- sunflower oil
- water
- fine sea salt