Buckwheat Crackers with Sundried Tomato Pesto Recipe

Picture a sunny afternoon on a rustic wooden table, the scent of fresh basil and rich olive oil filling the air. Here at Zynahz, we’re all about creating moments that bring families together, and today, we’re sharing a recipe that’s perfect for just that. Our Buckwheat Crackers with Sundried Tomato Pesto are not only wholesome and delicious but also a wonderful way to introduce a Mediterranean twist to your snack time. These crackers are hearty and gluten-free, while the sundried tomato pesto bursts with vibrant flavors. Whether it’s a family gathering or a quiet evening at home, this recipe is sure to become a favorite.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 4-6

Skill Level: Easy

Ingredients

• For the Buckwheat Crackers:
• 1 cup buckwheat flour
• 1/4 cup almond flour
• 1/2 tsp salt
• 1/4 tsp baking powder
• 1/4 cup olive oil
• 1/4 cup water
• For the Sundried Tomato Pesto:
• 1 cup sundried tomatoes (packed in oil)
• 1/4 cup pine nuts
• 1 clove garlic
• 1 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/2 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the buckwheat flour, almond flour, salt, and baking powder.
3. Add the olive oil and water, mixing until a dough forms. If the dough is too dry, add a bit more water, one teaspoon at a time.
4. Roll out the dough between two sheets of parchment paper until it is about 1/8 inch thick. Remove the top sheet of parchment and use a knife or pizza cutter to cut the dough into squares or desired shapes.
5. Transfer the crackers to the prepared baking sheet and bake for 12-15 minutes, or until the edges are golden brown. Let cool completely.
6. While the crackers are baking, prepare the sundried tomato pesto. In a food processor, combine sundried tomatoes, pine nuts, garlic, basil, and Parmesan cheese. Pulse until finely chopped.
7. With the food processor running, slowly pour in the olive oil until the mixture is smooth. Season with salt and pepper to taste.
8. Serve the buckwheat crackers with a generous side of sundried tomato pesto. Enjoy!

Helpful Tips

For an extra crunch, sprinkle some sesame seeds or poppy seeds on top of the crackers before baking. If you’re new to making your own pesto, don’t worry; it’s a breeze! Just blend until you reach your desired consistency.

Storage Instructions

Store the buckwheat crackers in an airtight container at room temperature for up to a week. The sundried tomato pesto can be stored in the refrigerator for up to one week; keep it covered with a thin layer of olive oil to maintain freshness.

Ingredient Substitutions

Substitute almond flour with oat flour if you have nut allergies. For a vegan version, replace Parmesan cheese with nutritional yeast.

Pairings

These crackers are a perfect pairing with a fresh salad or a light soup. For drinks, serve with a refreshing mint lemonade or a mild white wine to complement the Mediterranean flavors.

Cooking is all about bringing joy and creativity into your life, and at Zynahz, we believe every meal is an opportunity to create something magical. We hope you’ll try these Buckwheat Crackers with Sundried Tomato Pesto and share your culinary adventures with us. Don’t forget to share this recipe with friends and family! Explore more recipes on Zynahz, follow us on social media, and sign up for our newsletter for more delightful recipes and cooking inspirations.