Simple and neutral crackers that will go with any sauce. You can add spices like garlic powder and various herbs to the mixture according to your taste.
Ingredients:
- 200g pumpkin seeds
- 60g brown flax seeds
- 80g sprouted buckwheat*
- 400ml water
- Salt
Procedure:
Finely grind the pumpkin and brown flax seeds. Add the sprouted buckwheat, water, salt, mix everything well and leave to swell for about 15 minutes.
Roll out the dough on a drying surface, press into the shapes you want (corners, triangles) and dehydrate at 45°C for about 20 hours until the crackers become crispy.
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 it, then transfer it to a large colander with small holes. Place a plate under the colander so that the drained water does not leak all over the kitchen. Rinse under running water 3x a day. After about a day and a half, your buckwheat will sprout. Wash it well in water, drain it, and 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 in which it will stand until you need it.
You can only sprout raw buckwheat! Raw buckwheat is light green to light brown in color, while cooked buckwheat is brown in color.
