How to make buckwheat crackers

Make ’em small and call them crackers.

Make ’em bigger and call them a pizza base.SAM_2067 (Small)

Either way your gluten free & raw friends will love you for making them and Mark Reinfeld’s Idiots Guide to Eating Raw for the recipe.

You can even crumble them into a salad for an extra source of protein and crunchiness.

You will need:

1 cup buckwheat groats, soaked for at least several hours to overnight

1 cup sunflower seeds, soaked as above

3 TB flax seeds, ground

Handful of fresh herbs

1 Tb lemon juice

1/4 tsp red pepper flakes

1/4 tsp salt

1/4 tsp freshly ground black pepper

1 TB tamari

Drain buckwheat and rinse several times. do the same for the sunflower seeds.

Process all ingredients until a thick, slightly chunky batter is formed.

Scoop in dessertspoonful shapes onto a teflex-lined dehydrator tray. Flatten with your hands. Make them bigger as you need.

Dehydrate at 115 F for about 15 hours, flipping halfway through.

Serve with your favourite sauces, dips and toppings.

SAM_2266 (Small)

 

You may also like this post about dehydrating.

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