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! 

Ingredients

  • 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)

Directions

  1. Place all ingredients in a bowl or mixer and stir until a crumbly batter is formed (about 3 minutes).
  2. 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.
  3. 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.
  4. 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.
  5. Place each tortilla on a preheated frying pan and cook 30 seconds to 1 minute on each side. 
  6. 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.)
  7. Store in an air tight container and enjoy within 1-2 days for optimal freshness.

Tips:

  • 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

    https://food52.com/recipes/80726-buckwheat-tortillas

    Modifications by: Jolee Keplinger