1 Review

I cheated quite alot for this recipe, but I owe the end product to you regardless. Instead of whole-wheat flour I used buckwheat and instead of poppyseed I used amaranth grits as those were the best subsitutins I could find (the snow forced me to join the pantry challenge for a few days) and used Olive oil instead of vegetable oil (you see, I still used a veggie oil and wheat flour :)). The end result wasn't like a cracker really, but more like a pita skin. Regardless it is absolutely delicious! with some butter cream or garlic spread I can't imagine anything better

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Dani Jean January 06, 2005
Poppy Seed Crackers