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Raw Buckwheat Crackers




Source of Recipe


From Raw Sacramento Raw Foods Recipes


List of Ingredients




1 ½ cups sprouted buckwheat groats*
½ cup flaxseeds.
¼ cup olive oil
2/3 cup carrot pulp (leftover from making juice), optional
1 clove garlic, minced
2 Tablespoons fresh basil, chopped
1 Tablespoons fresh oregano, chopped
2 Tablespoons fresh parsley, chopped

Recipe



1. Soak the flax seeds in ¾ cup filtered water for ½ hour. Drain any remaining liquid off.

2. Combine the sprouted groats, soaked flaxseeds, olive oil, carrot pulp and garlic. Process ½ of the batter in a food processor until well mixed. (You can use a blender instead by adding a little liquid to it). Add the processed batter to the other half of the batter along with the chopped herbs. Mix well with a spoon or your hands.

3. Coat a dehydrator tray with a small amount of olive oil (best if sprayed on). With wet hands, shape the mix into nice flat shapes about 1-½ inches round and about 1/3 of an inch deep. Dehydrate at 100 degrees for 6 to 7 hours. Carefully lift each cracker and turn upside down. Continue to dehydrate for a few more hours until very dry. (Note: if you don't have a dehydrator, these can be dried in a warm oven on the lowest possible setting. Open the door periodically to keep the oven from getting hot. It will probably take considerably less time.)

Yield: 24 crackers

*Sprout the buckwheat groats by soaking for 6 hours in twice as much filtered water. Drain in a colander. Rinse twice daily for two days, until little "tails" appear. Then they are ready to use. Measure after sprouting. Can be stored 1 day in the refrigerator before using in the recipe.