Seed Crackers

From Flavor Flours: A New Way to Bake with Teff, Buckwheat, Sorghum, Other Whole & Ancient Grains, Nuts & Non-Wheat Flours

Cookbook

Author(s): Alice Medrich, Maya Klein, Leigh Beisch

Page 163

Course: Cookies/Bars

Reviews

1 reviews, average rating 5.0 / 5

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jenncc

11 years ago

★ ★ ★ ★ ★ 5/5

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These are somehow reminiscent of a wheat thin, but better! Holds up well to spreads and cheeses and I liked the rustic look of the crackers broken up into shards. Topped with smoked salt.

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