Gluten Free Seed Crackers

Super Seed Gluten-Free Crackers

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  1. Preheat the oven at 175°C/347°F.
  2. Add the buckwheat flour, psyllium husk and salt into the food processor, together with the almond milk and coconut oil.
  3. Pulse to obtain a moist dough, and let it rest for 10 minutes, until the psyllium absorbs the excess water.
  4. Line a baking sheet with parchment paper, cover with plastic foil and use a roller to flatten to a thin layer.
  5. Cut into the designed shape, top with seeds and bake for 10-15 minutes, until golden.
  6. Let cool before serving.

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