Ingredients:
· 3/4 cup buckwheat (soaked for 1 hour
and germinated 10-12 hours)
·50 g almond butter
·2 cups zucchini, peeled and sliced
·1/2 cup water
·1/2 cup cocoa powder
·1 tablespoon apple cider vinegar
·1/2 cup coconut sugar
·1/4 cup sesame oil (you can
(use hazelnut or walnut oil as well)
·1/2 cup psyllium husks
·1/3 cup whole almonds (or hazelnuts)
·3/4 cup ground almonds
·1 and 1/2 tablespoons coconut flour
·1/2 cup coarsely ground hazelnuts
Preparation :
In a high-powered blender, blend buckwheat, almond butter, zucchini, cocoa, apple cider vinegar, coconut sugar, and sesame oil until completely smooth.
Then add the psyllium and whole almonds to the mixture and use the pulse function to mix these ingredients, just enough to slightly chop the almonds and mix the psyllium well into the mixture.
In a bowl, mix the ground almonds and coconut flour by hand, add the mixture from the blender and mix everything well by hand.
Let the mixture sit for 2-5 minutes so that the psyllium and coconut flour absorb the water and firm up the texture of the mixture.
With wet hands, form the mixture into a large ball and press it evenly to the thickness you want (approx. 6 cm), sprinkle with coarsely ground hazelnuts and press them in gently.
Moisten a cookie cutter, cut out desired shapes, arrange on a dehydrator sheet and dehydrate at 45°C for 10-14 hours until lightly crispy on the outside and soft on the inside. Store in a sealed container in the refrigerator. Before serving, dehydrate for 30-60 minutes to crisp up on the outside and warm on the inside again.
Serve with finely chopped fresh fruit of your choice mixed with coconut sugar and a pinch of salt.
