1 cup buckwheaties
1/2 cup flax seed
2 tablespoons olive oil
1 tsp caraway seeds
1/8 tsp sea salt
1/2 red or yellow bell pepper
1 tsp oregano
1 tablespoon basic salad dressing (3 parts oil/1 part apple vinegar)
1/4 tsp sea salt
1 clove garlic
1 tsp ground flaxseed
TOAST Grind the buckwheat and flax and put into a bowl. Rub in all the ingredients, add the water carefully and mix to make a dough. Flour your board with additional ground flax or seed or even coconut. Form into an oblong loaf. Thin slicely and dehydrate @ 105-145 until crispy. I actually dry it @145 for 30 mins and then turn it down to 115.
SAUCE Blend until smooth and then mix with 2 zucchinis. Warm in a saucepan and serve on toast.
Sweetpea's ThoughtsBy sweetpea
This was a school lunch favourite when I was a kid. I love the pasta and eat it most days.
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