Buckwheat and sunflower seed crackers

Ingredients

For 1 serving

• Buckwheat flour25 g
• Sunflower seeds10 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Method

1. Heat the oven to 180 °C (conventional).
2. In a bowl, mix the buckwheat flour with the sunflower seeds and salt; add the olive oil, then water a tablespoon at a time, kneading with your hands until you have a firm, smooth ball.
3. Roll the dough out between two sheets of baking paper until very thin, about 2 mm; remove the top sheet.
4. Cut into squares with a knife without separating them and slide the paper onto a baking tray.
5. Bake for 15–18 minutes, until the edges darken and the surface is dry; let them cool on the tray, then break apart.