Sprouted Buckwheat crackers
Deb
Blend together in a food processor:
- 1 ½ cups buckwheat, sprouted
- ½ cup whole flaxseed, soaked overnight, then drained
- ½ cup other seeds – sesame, sunflower or pumpkin – soaked overnight, then drained
- a grated carrot or pulp from juicing carrots
- some sea salt
- some extra flavourings of your choice, such as: a clove of garlic, other grated veges, or herbs or spices
The mixture needs to be stiff enough to make patties that will sit on a grid tray. If it’s not thick enough, add a little ground flaxseed. Make thin patties and dry for 4-8 hours in a dehydrator, or in a cool oven (65C, 150F). The thinner they are, the more like crackers they will be. If they’re too thick, they’ll be more like rusks.
Depending on the extra flavourings you add, they can be quite bland in flavour. But that’s OK, because you’ll be eating them dipped or slathered in hummus, guacamole, liver pate, taramosalata or some other yummy spread.