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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Ingredients

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

Recipe Directions

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 Thoughts

By 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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