Delicious Gluten-free Crispbreads with Fresh Basil

 

 

 

 

 

 

Ingredients:

• 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

 

Method:

• 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.