Viewport width =
Food & Wine July 21, 2017


“I find miso a perfect addition to add depth and saltiness to a dish. These crackers have a lovely savoury flavour and I love pairing them with some avocado and sauerkraut. The addition of rosemary fills the house with an amazing scent!”



  • 2 cups (300g/10.6oz) buckwheat, soaked for 4 hours, rinsed and drained
  • ½ cup (75g/2.6oz) sesame seeds
  • ½ cup (75g/2.6oz) linseeds
  • ½ cup (65g/2.3oz) ground almonds
  • 1 tsp sea salt
  • 2 Tbsp tamari
  • 3 Tbsp olive oil
  • 3 Tbsp miso paste
  • 1 Tbsp fresh rosemary leaves
  • Sunflower seeds or seeds of choice, for sprinkling




  1. Blend all the ingredients, apart from the rosemary leaves and the seeds for sprinkling, in a food processor until sticky.
  2. Press the mixture onto a lined dehydrator or baking tray. Use a spatula or your fingers to work the spread into a height of 0.5mm.
  3. Score the top of the spread horizontally and vertically into squares with a knife so that the crackers break cleanly and easily once dry.
  4. Sprinkle over the fresh rosemary leaves and seeds of your choice.
  5. Leave in a dehydrator for eight hours at 46°C or in an oven for 30 minutes at 180°C.


Makes 20


Recipe from WHOLE by Bronwyn Kan, Beatnik Publishing, RRP $44.99,


You Might Also Like

Leave a Reply