Ingredients:
- 3 tablespoons of flax seeds
- 2 tablespoons sunflower seeds
- 4 tablespoons hemp seeds (shelled)
- 2 tablespoons raw buckwheat *
- 1 clove of garlic
- 1-2 Jerusalem artichokes
- 3 tablespoons black olives (pitted)
- 4 dried tomatoes
- 1-2 tablespoons olive oil
- oregano, salt, pepper
- add water if necessary
*Raw buckwheat is light green to light brown in color, while cooked buckwheat is brown in color. 
Preparation:
Soak the buckwheat for a few hours (even better overnight), then grind it. Peel the Jerusalem artichokes and cut them into small cubes.
Mix buckwheat, Jerusalem artichokes, garlic, olive oil, oregano, salt and pepper in a food processor or blender until the ingredients are combined.
Transfer the mixture to a bowl, add the seeds and a little water if necessary, mix with a spoon or by hand and let stand for 15 minutes.
Coarsely chop the olives and sun-dried tomatoes, add them to the mixture and mix everything well.
Roll the mixture out onto the dehydrator mat, then gently press in the cracker shapes you want (squares, rectangles, triangles, sticks). Dry the crackers at 45°C for about 12 hours (until they become crispy).