Buck & Duck Crackers

By Annie Dru, Certified Childbirth Educator

These crackers are a perfect gluten-free conveyance for paté or just about any spread or topping at your picnics and parties this summer.

Ingredients:

2 cups sprouted buckwheat flour
2 teaspoons unrefined sea salt
2 tablespoons minced dried herbs, such as thyme, rosemary, and dill
½ cup duck fat
½ cup buttermilk

Directions:

Preheat oven to 350º F.
Combine flour with salt and herbs. Cut duck fat in with a pastry cutter, two knives, or your fingertips until large pea-sized balls form.
Slowly pour in buttermilk, stirring constantly until dough comes together.
Roll out on a floured board to desired thickness (about ¼ inch) and cut into squares with a sharp knife or pizza cutter.
Carefully transfer each cracker, one at a time, to a baking tray.
Using a fork, make holes in the top of each cracker to allow steam to escape.
Sprinkle with unrefined sea salt.
Bake for 10-15 minutes or until desired color and crispness is achieved.
Turn off oven, crack door, and allow crackers to cool inside.
Store in an airtight container.

About the Author

Annie Dru attended the University of California, San Diego, and has studied the art of nutrition for over 25 years. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS, and is a member of the Price-Pottenger advisory board. She has lectured at San Diego State University and the University of California, Santa Barbara. See her YouTube presentation on the “PricePottenger” channel, and visit her website at www.lardmouth.com. Annie’s DVD Easy to Make Lacto-Fermented Foods is available from PPNF’s online store. To order: price-pottenger.org/store or 619-462-7600.