baking · cooking

Buckwheat and Sesame Seed Crackers

My Mother In-Law sent me the link to this recipe in the New York Times. The article, Cracker Recipes For Health, had five recipes for crackers (including a gluten-free version). I had bought a bag of buckwheat flour a couple of weeks ago and had been looking for something to do with it so the recipe for Buckwheat and Sesame Seed Crackers sounded interesting. I adapted the recipe a bit, using all-purpose flour and no whole wheat flour. I used the food processor method, although I feel that the stand mixer method would have been superior. I spent quite a bit of time scraping down the dry flours in the bowl and used more water than called for. Your water will depend on the humidity and how you measure your flour though. There was no mention on how thin to roll out the crackers, so I went by how thin I roll out pie crust.

On the taste? Let them cool first and then try. They have a very earthy taste that tastes good with peanut or sunflower butter spread on top.

Make sure you do not use toasted sesame seeds. While you can find them in the spice aisle you will pay a lot less if you find a (natural) grocery store with bulk bins but do smell them to make sure they are not flat smelling (ie…going stale and then rancid).

Buckwheat and Sesame Seed Crackers


  • 1¼ cups all-purpose flour
  • ½ cup buckwheat flour
  • 2 Tbsp raw sesame seeds
  • ½ tsp kosher salt
  • 5 Tbsp extra virgin olive oil
  • 4 to 6 Tbsp water, or as needed


Preheat the oven to 350° and line two baking sheets with parchment paper.

Add the steel blade, the flours, sesame seeds and salt to the food processor bowl, put on the lid and add the oil. Cut in the oil on pulse, scraping as needed.

Add in 2 Tbsp of the water and turn to medium and then drizzle in another 2 Tbsp water, scraping the bowl. If the dough isn’t starting to pull together add up to 2 Tbsp water. The dough shouldn’t be wet but if you grab some in your hand it sticks together, into a ball.

Line a rolling board or counter with a long strip of plastic wrap. Dump out the dough on it, cover with another strip of wrap. Roll out with a rolling-pin till about the thickness of pie dough.

Take off the top piece of wrap and cut into shapes – I used a pizza cutter.

Transfer to the baking sheets.

Bake one tray at a time for 15 to 20 minutes. Let sit on the trays  until cooled a bit, then transfer to a cooling rack.

Store in a tightly sealed airtight container and eat within a week.

Should in theory make about 4 dozen crackers.


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