Buckwheat Chirp Crackers
This accidental cracker recipe came from a buckwheat tortilla recipe from Food52. When cooking the tortillas in the pan, they broke apart into cracker-sized pieces. (It's possible that replacing some of the buckwheat flour with cricket powder caused this to happen.) After just a few minutes in the toaster oven, the failed tortillas transformed into perfectly crisp crackers. They're an excellent option for gluten-free eaters and anyone looking to (healthfully) satisfy their crunchy food cravings!
- 2.5 cups + 2.5 teaspoons teaspoons of buckwheat flour
- 7 Tbsp Mighty Cricket Protein Powder
- 2.5 tablespoons olive oil
- 1 teaspoon baking powder
- 1 cup hot water
- 1 teaspoon salt or your favorite seasoning blend (optional)
- Place all ingredients in a bowl or mixer and stir until a crumbly batter is formed (about 3 minutes).
- Form a large ball and place on a clean surface to knead into a dough. The dough should be soft and resemble regular dough texture after you are finished.
- Divide the dough into half, then each half into another half, and so on. Make even size balls with your hands. There will either be around 16-18 small balls, or 10 large ones.
- If using a tortilla press, gently press each ball into a flat tortilla. If using a rolling pin, gently squish with fingers each ball into a flat circle then roll as thin as possible. Carefully remove each tortilla.
- Place each tortilla on a preheated frying pan and cook 30 seconds to 1 minute on each side.
- Continue cooking until they dry out and have a tortilla chip-like consistency. (Alternatively, you may place the tortillas on a sheet pan and continue drying in the oven.)
- Store in an air tight container and enjoy within 1-2 days for optimal freshness.
- If using an electric mixer, use the flat attachment rather than the dough hook.
- Lightly flour the surface if the dough is sticky.
- Lower the temperature to medium heat if you see the pan is too hot.
Recipe inspired by: Anna Gevorkyan's Buckwheat Tortilla Recipe on Food52.com
Modifications by: Jolee Keplinger