RAW CRACKERS! Big, thick ones. Not the flimsy flaxy ones of your past but nice meaty ones! The perfect vessel to shuttle hummus from the bowl into your mouth or served on the side of soup! This is an adapted recipe from the cafe gratitude cook book.
1 c soaked buckwheat
1.5 c soaked sunflower seeds
2 TBS nutritional yeast
2 tea hemp seeds
1 TBS chopped garlic
2 cups veggie pulp (I juice bell peppers, carrots and a few tomatoes)
2 tea Salt ( I use half smoked Himalayan salt and half regular Himalayan pink salt)
3 TBS fresh herbs (basil, rosemary, whatever you’ve got)
4 TBS ground flax
1/2 c olive oil
2 TBS flax oil
3 TBS chopped green onion
1.5 c juice from the veggies you used to make the pulp
Put the buckwheat and sun seeds into the processor and pulse a few times, then add the rest and process until the mixture looks uniform and starts becoming smooth. Spoon onto the sheets in your dehydrator and flatten the top with an offset spatula if you have it to about a half inch thick, crack fresh pepper and salt over the top. Dehydrate on 115* for 12 hours, come back to dehydrator and, with a butter knife, score the now solidifying spread into desired sized crackers. Dehydrate until hard enough to flip sheet upside down and drop the crackers onto dehydrator surface, dehydrate on other side until desired flakeyness ensues.