Delicious Gluten-free Crispbreads with Fresh Basil








  • 2 cups of raw buckwheat groats, milled into flour
  • 1 tsp of gluten-free baking-powder
  • 1 cup of kale, de-stemmed and ripped or cut into little pieces or pulsed
  • 1 TBSP of sesame seeds
  • 1 TBSP of poppy seeds
  • 1 TBSP of nutritional yeast
  • Good quality salt to taste (about ¾ of tsp)
  • 1-2 tsp of apple cider vinegar
  • 1 TBSP of olive oil
  • ½ cup of filtered water
  • Extra olive oil (to brush top of bread with before baking and make extra crunchy)
  • ½ cup of fresh basil leaves



  • Preheat oven to 180 degrees
  • Mill your buckwheat groats and pour into medium bowl, add all your dry ingredients.
  • Make a well in the centre and gradually stir in wet ingredients with wooden spoon until dough is forming.
  • Knead dough a few times on sturdy surface.
  • On baking paper roll out your dough as thinly as possible without breaking and brush the top with extra olive oil. Sprinkle the fresh basil leaves on top.
  • Bake for about 20 min or until golden brown and crisp bread is smelling irresistible.
  • Break or cut into your preferred size pieces and enjoy with a fresh salad and a homemade hummus.




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