Seed Crackers

A crispy, naturally fermented gluten-free cracker infused with warm aromatic spices like cumin, ajwain, and turmeric. Rich in fiber, healthy fats, and minerals, these crackers are fermented to develop flavor and texture and make a perfect pairing with herbal dips or warm teas.

Ingredients

  • 1.5 cups whole raw green buckwheat (unroasted)
  • ½ cup filtered water (for blending, plus extra for soaking)
  • 2 tbsp psyllium husk powder
  • 3 tbsp ground flaxseeds
  • ¼ cup raw pumpkin seeds
  • ¼ cup raw sesame seeds (white or black)
  • 1 tsp cumin seeds (jeera)
  • ½ tsp carom seeds (ajwain)
  • ½ tsp ground turmeric (haldi)
  • ½ tsp Kashmiri red chili powder or dry chili flakes (to taste)
  • 1 tsp fine sea salt
  • 1 tbsp extra virgin olive oil or cold-pressed mustard oil

Instructions

  1. Rinse the green buckwheat thoroughly under cold water. Place in a glass bowl, cover generously with water, and soak for 6–8 hours.
  2. Drain the buckwheat (do not rinse off the natural coating). Transfer to a blender or food processor with ½ cup filtered water and salt. Blend until a thick batter forms.
  3. Pour into a bowl, cover loosely with a clean cloth, and let ferment at room temperature for 7–10 hours.
  4. Preheat oven to 160°C (320°F). Line a large baking tray with parchment paper.
  5. Fold the psyllium husk, ground flaxseeds, pumpkin seeds, sesame seeds, cumin seeds, ajwain, turmeric, chili powder, and oil into the fermented batter. Let sit for 5 minutes until thickened.
  6. Spread the mixture evenly onto the parchment paper in a thin layer (about 3–4 mm thick) using a spatula or by rolling between two sheets of parchment paper.
  7. Score the dough lightly with a knife into squares or rectangles to make breaking them easier after baking.
  8. Bake for 45–55 minutes until completely crisp and dry. Turn off the oven, prop the door open slightly, and let cool inside the oven for 15 minutes.
  9. Break along scored lines and store in an airtight glass container.

Nutritional Values & Benefits

  • Aromatic Digestive Spices: Ajwain and cumin add distinctive aromatic compounds and a warm, savory flavor that traditionally complements meals and supports a pleasant digestive experience.
  • Fermentation & Mineral Availability: Natural fermentation can reduce phytic acid and other antinutritional compounds in buckwheat and seeds, potentially improving the bioavailability of some minerals.
  • Fiber & Gut Support: Buckwheat, ground flaxseeds, and psyllium husk provide dietary fiber, including soluble and viscous fibers, which support digestive health and can help moderate the post-meal glucose response.