Ingredients:
·1 cup of almond flour
·2 cups sprouted buckwheat (1 cup dry needed)
·3 tablespoons olive oil
·1/4 cup ground flax seeds
·1 medium-sized zucchini, peeled
·1 tablespoon lemon juice
·2 tablespoons nutritional yeast
·1/2 teaspoon salt
·2 tablespoons apple cider vinegar
Preparation:
Mix all ingredients in a food processor until all ingredients are well combined.
Spread the mixture thinly and evenly on the dehydrator foil and dehydrate for 2 hours at 45°C.
After 2 hours, press into desired cracker shapes, remove foil, and dry on the mesh shelf of the dehydrator until crispy (approximately 12 more hours).
How to sprout buckwheat:
Sprouting buckwheat is easier than you think. Take the desired amount, soak it in water for 1-2 hours. Then rinse and drain, then transfer to a large colander with small holes.
Place a plate under the colander so that the drained water doesn't leak all over the kitchen.
Rinse under running water 3 times a day and after about a day and a half your buckwheat will sprout.
Wash it well in water, then squeeze it out and you can use it immediately or dehydrate it at 45°C for about 20 hours.
It is important that your buckwheat is completely dry and crispy so that you can store it in glass containers where it will last until you need it.
Remark:
You can only sprout raw buckwheat! Raw buckwheat is light green to light brown in color, while cooked buckwheat is brown in color.