Sashka and Sashko prepared beetroot and buckwheat crackers for us: Healthy, tasty and easy to prepare!

sashka and sashko
Saska and Sasko / Photo: Private archive

Sasha и Sashko stand behind the creative Instagram food profile @sash_dream. Saska works as a procurement coordinator for a foreign company, and Sasko manages his own restaurant specializing in catering and organizing events of all kinds.

Their common passion is gastronomy, so as Saska reveals to us, she relaxes with cooking after hard days at work, and Sasko, on the other hand, develops her creativity through the aesthetic serving of the prepared food. This superidia is a product of the pandemic, and they draw inspiration from everyday life and food blogs.

"It often happened that we traveled together, to taste something characteristic of the destination, and new for us and as soon as we return to try to make our variant," they reveal.

Today they share a great idea for beet crackers with feta.

"These red beetroot and buckwheat crackers are for everyone who is 'addicted' to snacks like us, and tries to eat a balanced diet," they say.

Cracker ingredients:

- 120g beets (measure peeled)
- 1 and a half teaspoon of lemon juice
- 90g peeled sunflower
- 210g of buckwheat flour
- 3 tablespoons flaxseed (we used gold)
- 1/2 teaspoon salt
- 1 teaspoon of spice Italian mix or as you wish
- 3 tablespoons of olive oil
- 5-6 tablespoons of water

Ingredients for feta spread:
- 100g feta cheese
- 100g fresh cream cheese
- 2 tablespoons of water
- spices if desired (salt, pepper, dill, garlic ..)


Grate the beets finely, put them in a deep bowl and pour the lemon juice on them. Blend the sunflower to get a consistency like flour, be careful not to overdo it and get a butter mixture. Put the blended sunflower in a large bowl and add the buckwheat flour, flaxseed, salt and spices. Stir to combine the ingredients, then add the beets with lemon, then the oil and finally the water, one by one spoon because you may not need the whole amount (depending on the juiciness of the beets). Stir first with a wooden spoon or spatula, then knead the dough by hand to combine to form a sticky ball. Divide it into two parts and from each part you roll a crust with a thickness of 3-4 mm, then with the help of a mold you make shapes of your choice and arrange them on a pan previously lined with baking paper. Bake for 15 minutes in a preheated oven at 200 ° C conventionally or 180 ° C with a fan.

For the spread, first mash the feta cheese with a fork, then add the cream cheese and water and mash with a mixer (because it is a small amount, we used only one fin from the hand mixer), add the spices and mash again for another half a minute.

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