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Ingredients

1 1/2 cups buckwheat soaked 6 hours, rinsing ever 30 minutes for the first 3 hours, sprouted 3 days, rinsing twice daily (dehydrate if storing)

Recipe Directions

1. put through juicer with blank plate

2. put ball of dough between 2 teflex sheets and roll 1/8-1/4-inch thickness

3. remove top sheet and score with a butter knife

4. dehydrate at 95F

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