Buckwheat Crackers
1 cup sesame seeds
½ cup ground flax seeds
1 cup sprouted Buckwheat
(Buckwheat can be soaked for 6-10 hours. Drain and rinse 3 times a day for 2 to 3 days or until a sprout tail appears.)
½ tsp. sea salt
1 Tbls herbs de province or other seasoning
1-2 cups water
Mix all the dry ingredients first in large mixing bowl. While stirring, add 1 cup water all at once. Continue stirring, adding more water as necessary to make a smooth, thick but pour-able consistency.
Using an offset spatula, spread the mixture on parchment paper or a lightly oiled Teflex tray. It should be about ¼ inch, evenly spread. Dehydrate for 6 hours, then flip the crackers over and score into the shapes you desire.
Now the crackers can be set directly on the mesh sheet for better aeration. Dehydrate for another 6 hours. The longer the dehydration the crispier the crackers. When desired crisp is reached, separate and store in air tight container in the fridge.
Makes up to 60 crackers
1 cup sesame seeds
½ cup ground flax seeds
1 cup sprouted Buckwheat
(Buckwheat can be soaked for 6-10 hours. Drain and rinse 3 times a day for 2 to 3 days or until a sprout tail appears.)
½ tsp. sea salt
1 Tbls herbs de province or other seasoning
1-2 cups water
Mix all the dry ingredients first in large mixing bowl. While stirring, add 1 cup water all at once. Continue stirring, adding more water as necessary to make a smooth, thick but pour-able consistency.
Using an offset spatula, spread the mixture on parchment paper or a lightly oiled Teflex tray. It should be about ¼ inch, evenly spread. Dehydrate for 6 hours, then flip the crackers over and score into the shapes you desire.
Now the crackers can be set directly on the mesh sheet for better aeration. Dehydrate for another 6 hours. The longer the dehydration the crispier the crackers. When desired crisp is reached, separate and store in air tight container in the fridge.
Makes up to 60 crackers
