Friday, April 6, 2012
Buckwheat Flax Crackers
A cracker that's 100% raw, super healthy and DOESN'T taste like cardboard...
Very possible, indeed...
Sprouted Buckwheat makes up the bulk of these tasty little nibbles. Flax seed, carrot pulp (leftover from juicing), some olive oil and spices give these crackers great flavor and pack a huge nutritional punch.
Buckwheat is a gluten free grain (despite the name) containing eight essential amino acids. It is known to balance the mood due the high amounts of the amino acid, tryptophan and is also high in calcium, iron and vitamins B and E. It's alkalizing (unlike most grains that contain gluten) and is a slow releasing carbohydrate, giving you long lasting energy and if eaten regularly, can lower cholesterol and high blood pressure.
Sprouted buckwheat is packed with live enzymes and vital nutrients, pimpin' up the nutritional benefits of this healthy little grain.
Wanna sprout some buckwheat? Let's get started...
Place 1 1/2 c. buckwheat into a large bowl or sprouting jar.
Add 2-3 times the amount of cool water and give it a stir.
Soak for 6 hours.
Drain in a fine mesh strainer and rinse REALLY well. Buckwheat becomes gelatinous when soaked, so don't be alarmed if it seems slimy, just make sure your grains are rinsed thouroughly.
Place in a large mesh strainer (or colander) and cover with a piece of cheesecloth. Rinse and drain your buckwheat every 4 hours (I usually do this three times). 8-12 hours after your final rinse, you should start to see little tails. Give one more final rinse and your buckwheat is ready to use.
Buckwheat Flax Crackers
1 1/2 c. raw buckwheat groats
1/2 c. ground flaxseed
1 1/2 c. carrot pulp
2 t. sea salt
1 1/2 T. Italian seasoning
2 cloves garlic, chopped
3 T. extra virgin olive oil
Soak and sprout buckwheat according to the directions above. Place buckwheat, flaxseed, carrot pulp, sea salt, Italian seasoning, garlic, and extra virgin olive oil in a large bowl and mix thoroughly. Add half of the mixture to a food processor and process until smooth, scraping down the sides as needed. Transfer to a bowl. Repeat with the remainaing mixture. Stir the mixture thoroughly. With a rubber spatula, spread the mixture onto teflex sheets, about 1/4" thick (I got three trays worth). Score the crackers into desired shapes with a butter knife. You could do basic squares or triangles, or make larger shapes to use a a raw pizza cracker base. Dehydrate at 115 degrees for 8 hours, then transfer to mesh trays. Dehydrate an additional 10 hours, or until crackers are crispy.