Rating5/5 (from 1 ratings)5
YieldServes 2 to 4
½ cup Fine Ground Sprouted Buckwheat Flour
¼ cup Fine Ground Flax Seeds
1 tablespoon Oil (I used Extra Virgin Olive)
1 teaspoon Sweetner
½ teaspoon Sea Salt
1/8 to 3/8 cup water
.125 cup Fresh Chopped Herbs, OPTIONAL (I'm sure they would be good without)
Combine all ingredients except water until thoroughly mixed. Add water starting with 1/8 of a cup and slowly add in more until the batter looks like a fine thick pancake batter. Spread on a teflex sheet into circles (or squares or triangles or whatever shape you really like) about 1/8 of an inch thick. Dehydrate on 105 for about 4 hours 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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