Buckwheat Crackers

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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.

Dehydrate at 115 for 8 hours or overnight .  Turn over onto the mesh sheets and dehydrate until crispy.  Store in an airtight container.