1 cup dry buckwheat= 2 1/2 cups sprouted
1 cup dry quinoa= 2 1/2 cups sprouted
1 cup dry flaxseed
1-2 cups carrot pulp (optional)
season to flavor- celtic salt, braggs
herbs- oregano, marjoram, basil, etc
1. in separate bowls, soak buckwheat and quinoa overnight in filtered water
2. next day rinse well and sprout 2 days rinsing 2x a day
3. soak flaxseeds 2 hours in 1 1/2 cups filtered water
4. combine all except flaxseed in processor with "s" blade
5. transfer to a bowl and mix in flaxseed and blend by hand
6. roll out the dough between 2 teflex sheets and place on a dehydrator tray, carefully peeling off the top sheet
7. dehydrate at 100F for 8 hours
8. peel crust off teflex, flip crust, and put on the tray w/o the teflex. at this point you can make an indent in the middle to form a ridge.
9. score as many slices as you like
10. dehydrate another 10 hours or until thoroughly dry. if storing, it must be hard.
Sweet Adeline's ThoughtsBy Sweet Adeline
combines with nuts/seeds, veggies, and dried tomatoes
recipe by Dennis Knicely, former director of The Living Light House, Santa Monica, CA
keeping flaxseed whole instead of ground keeps them from going rancid
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