Rosehip and Buckwheat Crackers
These moreish, slightly red-tinged rosehip crackers are a winner. Made with dehydrated, wild rosehip flesh, they have a burst of vitamin C and a subtle tart tang to them.
How to make rosehip crackers
To make them I used my rosehip fruit leather (a great way to store and snack on the goodness of rosehips). Fruit leather can have a variety of textures, from sticky and sweet to brittle and more savoury like.
Admittedly, by accident I created a very dry (oops), leathery, fruit leather. Fortunately it is perfect for savoury recipes and a little reminiscent of sun-dried tomatoes. Made from Japanese rosehips (Rosa rugosa) which are similar to tomatoes for some people. Perfect for this!
Sometimes I find a recipe which I absolutely love, like this one. I then adapt it and often create several wild varieties. My first wild variety of this was my Blackberry, Dulse and Buckwheat crackers.
You can find this step-by-step Blackberry-seeded cracker recipe and read about its story here.
Wild Rosehip and Buckwheat Crackers Recipe
Crisp crackers with the delightful flavours of tangy rosehip, roasted buckwheat, and textured oats. They're filling and a great base for lots of toppings.
Makes 25 rustic crackers
- 3 tbsp powder rosehip fruit leather
- 100 g oatmeal (powdered porridge oats)
- 200 g buckwheat flour
- 200 g roasted buckwheat grains
- Large pinch of sea salt
- 2 tbsp oil (vegetable, olive oil or half and half of each)
- 200-230 ml water
Preparing the rosehip fruit leather
Fruit leather can last for months, I used a dry, brittle fruit leather, cut it into small pieces and ground in a strong pestle and mortar or you can use a seed/spice grinder.
In a large mixing bowl mix all the ingredients except the water. Add the water gradually until it makes a workable dough and set aside for half an hour to allow the moisture to be absorbed.
Roll the dough out between two pieces of grease-proof paper to the thickness of the buckwheat seeds. If the dough is a little sticky, you can add more oatmeal. At this stage you can decide whether to use a biscuit cutter or hand-cut the crackers to a desired shape. I find hand-cutting the dough to any shape easier.
Preheat the oven to 200°C/fan 180°C and place a clean baking sheet on a large baking tray or two. Place the cut dough shapes on the paper. Bake for 12-15 minutes or until golden and the moisture is evaporated. Turn them over halfway through to help them cook and dry out. Place on a cooling rack and when cool, store in an airtight container.
Delicious with cheese, wild spring leaves and seaweed sauerkraut from my seaweed book. Feel free to browse my other wild recipes, or I'd love to meet you on one of my foraging courses here in Cornwall.