Rosemary Buckwheat Crackers
2 Cups ground organic Buckwheat
1 teaspoon salt
1/2 teaspoon baking soda
1/4 Cup butter
1/2 Cup buttermilk
1 drop Rosemary essential oil
1 large egg
Combine buckwheat, salt and baking soda in bowl. Cut in butter until mixture is crumbly. Add one drop of Rosemary Essential oil to the buttermilk. Add milk and egg to dry ingredients, stirring until stiff dough forms. Add more buckwheat for desired consistency. Knead thoroughly. Roll out 1/8 inch thick on floured board. Cut into squares and place on lightly greased baking sheet. Bake at 400 degrees for 10 minutes or until lightly browned. Yield: 30 crackers.
Add your favorite toppings like sour cream and cream cheese.
*Be sure to use a high quality consumable essential oil, dry herbs can be used as a replacement.