Biccies and crackers are usually not the healthiest, but they are this way :-) I kept the spicing down this time, as to have a rather neutral cracker, but you can add spices and herbs as much as you like.
Prepared by: Eerainuh
Recipe type: crackers
Cuisine: vegan, raw
Serves: 14
You need
1 cup of unsprouted buckwheat (= 300gr sprouted)
150gr carrot, grated
50gr onion, chopped
2 cloves of garlic
1 tbsp olive oil
¾ tsp Himalayan rock salt
2 tbsp lemon juice
To do
soak the buckwheat grouts overnight, then drain and let sit till next day, rinse them half way. By then they will have small tails (so cute :-) )
put the grated carrot and onion in your blender, together with the lemon juice and salt
when this is all mushy, add the buckwheat and olive oil
blend till you have a smooth thick porridge
spread out on your dehydrator sheet, about 0.5cm thick, as evenly as possible
dehydrate at 46C for 2 hours, then turn down to 42C and dehydrate for 3-4 hours
test, and when you can peel the sheet off the mixture, put another sheet on top, flip over and peel bottom layer (now top layer) off completely.
return to dehydrator and now let dry till you like the texture; pliable or crisp, in another 4 hours or longer.