Recipe Directions
1. 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.
2. Flour your board with additional ground flax or seed or even coconut. Form into an oblong loaf.
3. Slice thinly and dehydrate at 105-145 until crispy. I actually dry it at 145 for 30 mins and then turn it down to 115.
4. Blend sauce ingredients until smooth and then mix with 2 zucchinis.
5. Warm in a saucepan and serve on toast.
Sweetpea's Thoughts
By sweetpea This was a school lunch favorite when I was a kid.
I love the pasta and eat it most days.
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Comments
Top voted
jeshuabrown
Sep 11, 2010
Ahh I see-145 as a temp. Oops, d'ya know theses high temps kill enzymes?
sweetpea
Sep 12, 2010
jeshuabrown, slice the loaf so that it dehydrates evenly and quickly.
"www.rawlifestyle.co.uk":http//www.rawlifestyle.co.uk
carrie6292
Sep 12, 2010
Sounds good, i'd still dehydrate mine at 105 for as long as it takes, but it sounds and looks good to me :)
All
rawleen
Nov 03, 2010
Cool idea!!!
sweetpea
Sep 12, 2010
jeshuabrown, slice the loaf so that it dehydrates evenly and quickly.
"www.rawlifestyle.co.uk":http//www.rawlifestyle.co.uk
carrie6292
Sep 12, 2010
Sounds good, i'd still dehydrate mine at 105 for as long as it takes, but it sounds and looks good to me :)
squeeko
Sep 11, 2010
Well it is like this....The food is NEVER the same temp as the air around it.....I also thought about this too, but the temp at 145 degrees will first remove the moisture w/o "cooking" it and then warm the food from the inside out.......just touch to see if it hard enough...see link....
http://rawgourmet.com/articles/35-articles/50-10things.html
Peace and Love to you all!!!!!
jeshuabrown
Sep 11, 2010
Ahh I see-145 as a temp. Oops, d'ya know theses high temps kill enzymes?
jeshuabrown
Sep 11, 2010
No kidding!? In a loaf style it dehydrates in the middle? I shall have to try it to believe it!
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