Rating5/5 (from 1 ratings)5
½ cup buckwheat flour (finely ground, sprouted)
¼ cup flax seeds (finely ground)
1 tablespoon olive oil
1 teaspoon sweetener
½ teaspoon sea salt
1/8 to 3/8 cup water
1/8 cup fresh chopped herbs (optional)
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 messed 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 ugly.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note