Last week I did a big savory dehydrator blitz. From time to time I fill my 9 tray Excalibur dehydrator to the brim with goodies - either savory or sweet but I never mix the two. I discovered the hard way once when I my sweet things ended up tasting like garlic. Among my items were some new buckwheat crackers. I really enjoy buckwheat based raw crackers and had an idea for a very simple cracker that turned out well and next time I'll add herbs to make them even more exciting.
Remember that even though buckwheat contains the word 'wheat', it's wheat free and technically a grass! I'm not sure who came up with the name but it should be renamed, don't you think??
Raw Buckwheat Crackers
This is just a basic buckwheat cracker that is really nice crunched on top of salads and the perfect base to spread flavorful dips or avocado. Feel free to add fresh or dried herbs.
1 cup soaked buckwheat*
3 tablespoons water
1 tablespoon olive oil
1/2 teaspoon salt
1/2 cup ground yellow flax seed
3 tablespoons nutritional yeast
1/3 cup sesame seeds, soaked 4-6 hours, rinsed and drained
In a food processor, grind the buckwheat, water, oil, and salt until smooth.
Add the flax and nutritional yeast and process to incorporate.
Pulse in the sesame seeds.
Spread the batter on a teflex sheet so that it takes up 3/4 of the sheet (thin crunchy crackers).
Score into crackers shapes.
Dehydrate at 140F for 1 hour (don't worry this doesn't affect the "raw-ness" because it's a short time, we're just bringing it up to warmth for faster drying to avoid mold/bacteria). Reduce temperature to 110F and continue dehydrating for at least 12 hours, flipping over after 5-6 hours.
*Soak some buckwheat in filtered/spring water for 4-6 hours. Drain and rinse really well, until the water runs clear. Soak extra buckwheat and dehydrate it plain to use in other recipes or to sprinkle over salads or desserts for a great crunch.
Make sure to check out my recent recipes on Sweetly Raw for Carob Coconut Swirl Bark, Mango Coconut Cardamom Cheesecakes, and Mint Chip Protein Shake!
Part of Allergy Free Wednesdays, Wellness Weekend, Healthy Vegan Fridays, Slightly Indulgent Tuesdays
So, your intro reminded me of seeing this once upon a time: http://www.bakingbarrister.com/2010/10/garlic-chocolate-truffles.html I'm game if you are? ;)
ReplyDeleteLOVE YOU.
LOLOL that is too hilarious!!! I guess if it involves chocolate I would try anything :D xoxo
DeleteYou are the one who told me about the whole buckwheat not being a grain! Yay!!! Yummy!
ReplyDeleteIsn't that an awesome thing?! Whoever named it was a little "off"! lol
DeleteThank you for this. I miss crackers and trying to stockpile and trial recipes.
ReplyDeleteI love making buckwheat cereals, but I haven't tried crackers yet. I love how easy these look! Thank you for sharing. It is always so much fun to visit your blogs. :)
ReplyDeleteThank you so much :) Yes these are simple but perfect for spreading things on top and for crunching on salads!
DeleteWe are actually about to make our raw crackers our here! Will post the recipe on the blog. Yours sounds delicious. Love buckwheat. Specially buckwheat porridge but 100 % sure we would love it in crackers as well! Thanks for sharing :)
ReplyDeleteI've been soaking buckwheat all week for cereals and cookies. I just love buckwheat! Now my next batch of sprout babies will be for a granola by The Farmers Market Vegan and these crackers! Thanks for a great recipe!
ReplyDeleteThat's awesome Heather! Buckwheat granola is a favorite of mine too!!!
DeleteI love this! It's so simple and easy and probably easy to add different flavors as well! I love playing with buckwheat in granola, too. It provides that *umph* without the gluten .. it's also such a satisfying crunch!
ReplyDeleteThese crackers look delicious, and so healthy as well. Would love for you to share this at my link party, Allergy Free Lunchbox Love (http://allergyfreecookery.blogspot.com/2013/05/allergy-friendly-lunchbox-love-5313.html). I would love to find these crackers in my lunchbox :)
ReplyDeleteHow would you use buckwheat flour in this recipe, instead of the soaked buckwheat? Thanks!!
ReplyDeleteIm not sure buckwheat flour would work the same in the recipe but you can experiment :)
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