These salty raw crackers made from sprouted buckwheat are grain-free (because buckwheat is a cruciferous vegetable), crunchy and aromatic . They go well with any spread. Paprika and turmeric give them that special flavor.
These salty raw crackers made from sprouted buckwheat are grain-free (because buckwheat is a cruciferous vegetable), crunchy and aromatic. They go well with any spread. Paprika and turmeric give them that special flavor.
Raw, dehydrated crackers are something that is always good to have in stock. When you have them prepared, you can always mix up a savory spread in a few minutes and have a meal ready in no time. Without them, your hand easily reaches for the toasted bread, which then drags with it other side dishes that we definitely want to avoid.
INGREDIENTS:
- 1 CUP ALMONDS (PREVIOUSLY SOAKED FOR 8 HOURS)
- 2 CUPS BUCKWHEAT (SPROUTED AND DRIED)
- 2 RED PEPPERS
- 5 TBS OF NUTRITIONAL YEAST
- 2 TBS PSYLLIUM HUSKS
- 1 TSP TURMERIC
- 2 TBS TAMARI
- 3 TBS PUMPKIN SEEDS (PREVIOUSLY SOAKED FOR 8 HOURS)
- 80 ML WATER
- SALT AS YOU WANT
PREPARATION:
Sprouting buckwheat is easier than you think. Take the desired amount (I usually prepare 1/2 kg at a time), 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.
Wash the red pepper and clean it from the middle.
Blend everything except the buckwheat in a food processor . Finally, add the buckwheat and blend for a while longer until the buckwheat is finely chopped, but not too finely chopped.
Roll out on a silicone dehydrator mat (about 3 mats). The easiest way to roll out the crackers is to cover them with another silicone mat and roll them out with a rolling pin. Use a ruler to shape the desired shapes and dehydrate for 1 hour at 60°C. After 1 hour, reduce the temperature to 45°C (without opening the dehydrator). Dehydrate for another 8 hours. Then turn the crackers over and remove the dehydrator mat and dehydrate for another 15 hours at 45°C.
Store the crackers in tightly sealed containers (preferably glass) and store for up to several weeks.
Recipe by Zelenarium