Ingredients
- 1 ½ buckwheat flour
- 3 tbsp cold pressed coconut oil (or ghee)
- 6 tbsp coconut yogurt
- ½ tsp salt (sea/Himalayan/rock)
- 1 tsp baking powder (aluminium free)
- poppy seeds, for topping
Preheat oven to 150°C.
Place all ingredients in a bowl and stir until combined. Dump out your cracker dough onto your slightly floured baking sheet or baking stone. Roll thin and cut crackers into desired shapes. You can also make the crackers into fancy shapes with cookie cutters. Sprinkle with poppy seeds. Place them on baking trays lined with parchment and bake for 20 minutes or until golden. Leave them on a baking sheet to cool, they will crisp up as they cool.
They will keep up to 2 weeks in an airtight container.
Enjoy!