Buckwheat Crackers

Buckwheat consumption is linked to several health benefits, including improved blood sugar control and heart health.

Perfect for a quick snack, a light lunch or whenever you need a salty hit!

Preparation time: 10 mins, plus about 24 hours dehydration time

Serves: Makes about 50-60 crackers, depending on size and thickness

Ingredients:

• 2 cups buckwheat, soaked for 1/2 an hour, rinsed and sprouted until the tails are the same size and the grain

• 1 1/2 cups almonds, soaked overnight and rinsed

• 1-1 1/2 tbsp Himalayan salt (depends on how salty you like your crackers), fine salt gives a more subtle flavour, course salt gives a lovely salt hit

• 3 tbsp nutritional yeast

• 2 tbsp lemon juice

• 2 tbsp olive oil

• 1/2 cup flax seed soaked for 1 hour

• 1/4 cup flax seed powdered in the blender

Method:

• Add the flax (soaked and powdered) and process to combine

• Using a metal spatula dipped in water to spread the batter evenly and thin onto teflex sheets. Score the crackers into whatever shape you would like

• Dehydrate at 115 deg Fahrenheit or 46.11 deg Celsius for 8 hours or overnight. Turn over onto the mesh sheets and dehydrate until crispy

• Store in an airtight container