Monday, July 7, 2008

Buckwheat Crackers

Amazing RAW crackers from the folks @ Cafe Gratitude. These are excellent eaten alone, with dip, or used as a pizza crust. Enjoy!

Makes about 40 Pieces
Presoak for 8 hours, rinse, and drain:
2 C whole-grain buckwheat
2 2/3 C sunflower seeds

1 Tbl. chopped garlic
2 C veggie pulp (i.e. shredded carrot, kale, cucumber, celery)
2 tsp. salt
1 Tbl. + 2 tsp. italian herbs or your favorite spices
1/4 C ground flax seeds
1/2 C + 2 Tbl. Olive oil
1 1/2 C carrot juice

1. In a food processor, puree the rinsed & d
rained buckwheat/sunflower seeds along with the rest of the ingredients until you achieve a creamy texture.
2. Prepare 5 dehydrator trays with both the grid & teflex sheets. If you don't own a dehydrator you can bake these crackers in an oven on a cooking sheet with the temperature set to the lowest possible & the door cracked at least 3 inches. Make sure to check on them regularly as to not burn.
3. Moisten hands with water. Place one-fifth of the mixture on top of the teflex sheet. Moisten hands again and begin to spread the mixture out into a layer about 1/4 inch thick, making sure there are no holes and the mixture is evenly spread.
4. With a butter knife, score (slice) each sheet to the desired size of each cracker.
5. Dehydrate @ 145 degrees for 1 hour and then reduce temp to 115 degrees.
6. When the tops of the crackers are dry to the touch, you can flip them.

Best to store crackers in an airtight jar, either in the fridge or freezer. They will last for one week outside of refrigeration.

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