400g (2 cups) buckwheat, soaked for ½ an hour, rinsed and sprouted until the tails are the same size and the grain
200g (1 1/2 cups) almonds, soaked overnight and rinsed
1-1 1/2T Himalayan salt (depends on how salty you like your crackers), fine salt gives a more suptle flavour, course salt gives a lovely salt hit
3T nutritional yeast
2T lemon juice
2T olive oil
70g (1/2C) flax seed soaked for 1 hour
35g (1/4C) flax seed powdered in the blender
Combine the ingredients except the soaked and powdered flax in a food processor and blend until smooth.
Add the flax (soaked and powdered) and process to combine.
Using a metal spatula dipped in water to spread the batter evenly and thin onto Teflex sheets. Score the crackers into whatever shape you would like.