- 1 cup buckwheat (a,k.a kasha)
- 3 chopped scallions
- chopped parsley (~1/2 cup)
- 2 TBS miso or Tahini + 1 tsp soy souce (see notes)
- 1/4 cup sunflower seeds
- 1/2 cup whole wheat flour
- oil for frying
Cook the buckwheat in 2 cups of water. After it comes to a boil simmer for 10 minutes. Let cool.
Mix with all other ingredients (see notes)
With we hands, shape to size and fry about 5 minutes on each side.
- I used tahini and soy sauce
- I added 1 egg to the mix
3/4 cup + 1tbs (120gr) sunflower seeds
3/4 cup (120gr) flax seeds
1/3 cup (60gr) chia seeds
1/3 cup (55gr) pumpkin seeds
1/3 cup (55gr) sesame seeds
1 cup + 1tbs (70gr) cornflour OR tapioca OR 6tbs (90gr) chickpea flour or a combination of any of these flours
2tsp sugar OR brown sugar
3/4tsp black pepper
1.5 cups (375ml) boiling water
1/4 cup (60ml) olive oil
2tbs tahini (=sesame paste)
Mix all dry ingredients in a bowl.
Mix all wet ingredients in a bowl.
Add wet mix to dry mix. Mix well. Let it sit for 10 minutes.
Spread half of the mix in a 9×13 cookie sheet, or all of it on a large cookie sheet.
Bake 40-45 minutes at 350F.
Cool. Break to crackers size pieces. (bake the other half if using a small cookie sheet)
Notes: Easy to make. Can make half the recipe.