Rating5/5 (from 1 ratings)5
½ cup buckwheat flour (finely ground, sprouted)
¼ cup flax seeds (finely ground)
1 tablespoon oil (I used extra virgin olive oil)
1 teaspoon sweetener
½ teaspoon sea salt
1/8 to 3/8 cup water
1/8 cup fresh chopped herbs (optional, but I'm sure they would be good without)
1. Combine all ingredients except water until thoroughly mixed.
2. Add water starting with 1/8 of a cup and slowly add in more until the batter looks like a fine thick pancake batter.
3. Spread on a teflex sheet into circles (or squares or triangles or whatever shape you really like) about 1/8 of an inch thick.
4. Dehydrate on 105 for about 4 hours and then flip and go until crispy.
Harmonylia's ThoughtsBy harmonylia
This was an accident.
I meant to make wraps, but apparently bucked up the buckwheat recipe and ended up with crackers. They were almost like ritz in texture.
Next time I make them, I will cut them and make them prettier with some salt on them. They were good, but fugly.
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