I just don't have enough black sesame seeds in my life! This recipe only uses a tablespoon but it really adds to the flavour. It's from Superfood Energy Balls & Bites by Nicola Graimes (Ryland Peters & Small, 2018). You can use other flours if you don't have buckwheat on hand but buckwheat is particularly high in protein and fibre.

Makes 12 crackers
1/3 c white sesame seeds
1/2 c buckwheat flour (I made mine by grinding buckwheat groats in a coffee grinder)
1 tbsp sea salt
1 tbsp chia seeds
1 tbsp black sesame seeds
1 tbsp nori flakes
ground black pepper
1 tbsp oil
4 tbsp water

Preheat oven to 180C.

Grind the sesame seeds in a coffee grinder or small food processor.

Place in a bowl with all the dry ingredients and mix well.

Add oil and water and mix with a fork until a dough starts forming, then mix with your hands to get a ball of dough. Add a little more water if your dough is too crumbly.

Flatten the ball slightly and place between 2 sheets of baking paper. Roll out evenly into a 3mm thick, 30cm diameter circle.

Using a sharp knife, score the dough into 12 wedges, like a clock. Slide the dough with the baking paper underneath onto your baking tray. Bake for 20 min or until light golden.

Remove from the oven and cut through the wedges and place onto a wire rack to cool.

You can cut your crackers into any shapes you wish - squares, rectangles, diamonds - just make the cuts before baking.

Store in an airtight container.