Ingredients
½ cup rice milk
3 tablespoons olive oil
1 1/3 cup spelt flour
2/3 cup buckwheat flour
1 teaspoon garlic powder
1 teaspoon oregano
½ teaspoon baking powder
Pinch salt
Method
Preheat oven to 160 degrees. In a large bowl, whisk together rice milk and oil; add flours, garlic, salt, baking powder and mix together until just combined. Turn half the dough out onto baking paper, cover with another sheet of baking paper and roll out flat into a square. Trim edges, cut into 16 squares. Gentle move squares so they are about 1cm apart place in the oven for about 15 minutes set aside to cool, then, repeat with remaining dough. Store cooled crackers in an airtight container for up to a week. Enjoy!
