Reprinted from The Blood Type Diet Website (

Buckwheat thins
Contributed by: Paul Buckless blog 04/01/2004Added: Feb 19, 2008 at 03:42 AM


A very satisfying snack on its own with a beneficial glass of red, it would make a terrific cracker to use with dips and an ideal alternative to a bowl of potato chips.

  • 1-1/2 cups light buckwheat flour
  • 1/4 cup arrowroot powder
  • 1/4 cup sesame seeds
  • 1/2 teaspoon sea salt
  • 3-1/2 Tablespoons light olive oil (divided use)
  • water
  • soy sauce
How to make it:
  1. 20 minutes and the quantity makes about 100 small crackers.
  2. Preheat oven to 425F or 220C.
  3. Combine flour, arrowroot powder, sesame seeds and salt in a medium bowl.
  4. Starting with a spoon, and eventually using your fingers, rub in 3 tablespoons of oil.
  5. Gradually add about 2/3 cup of water to form a soft workable dough. Add a little more water if dough does not stick together.
  6. Knead lightly.
  7. On a well floured board, roll out half the dough at a time very thinly.
  8. Brush dough with 1/2 teaspoon of additional oil (mix a little soy sauce with the oil) and sprinkle with a little sea salt.
  9. Cut crackers into rectangles or any shape desired. Place on baking sheet.
  10. Bake for 6 to 8 minutes, or until lightly browned. If thinner crackers turn brown first, remove them and continue cooking the rest.
  11. Cool on wire racks and store in an airtight container. These will actually keep for 3 to 4 weeks in an airtight container although I have only managed to keep them for that length of time on one occasion.