Rating4/5 (from 1 ratings)4
Yield24 biscuits and two trays of crackers
1 cup flax seed (grind to flour)
1 cup wheat berries (soaked, sun-dried, ground to flour)
1¼ cup kombucha cheese - see kombucha cheeze recipe
¼ cup fresh oregano
½ teaspoon salt
¼ cup coconut oil
½ cup sunflower seeds
1. In a coffee grinder make flour out of the flax and wheatberries then and pour into the food processor and add the oregano and salt and pulse… kombucha cheeze and pulse… Now the coconut oil, pulse… Taste and adjust to suit you… Add the sunflower seeds and gently pulse leaving small pieces…
2. Roll half the dough into 1 inch balls then flatten and place on the trays…
3. The other half of dough I smeared out as thin as possible between 2 sheets of freezer paper then into the dehydrator turned over after 4 hours at 115 degrees… Continue to dehydrate another 4 hours or until the crackers are crisp and the biscuits will be soft…
They are very tasty but if you want the flavor of the oregano then add a lot more.
Waterbaby12347's ThoughtsBy waterbaby12347
This is what I came up with after my kombucha experiment.
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