Grain and Seed Crackers
These are crunchy crackers that are good served with hummus dip, olive tapenade, and/or pesto. They can be used to make a sandwich or crumbled into pieces to sprinkle on a salad. The crackers will stay fresh in airtight containers for 2 months.
Serves: 6Hands-on: 15 minutesTotal: 15 hours 15 minutesDifficulty: Medium
- 1 cup buckwheat groats
- 1 cup sunflower seeds
- ½ cup flaxseeds
- 4 Tbsp. agave nectar
- 1 tsp. salt
- 2 Tbsp. lemon juice
- ½ jalapeño pepper
- Soak the buckwheat groats for 30 minutes. Rinse and drain. Soak the sunflower seeds for 1 hour. Rinse and drain. Soak the flaxseeds for 30 minutes in ½ cup water. Do not drain.
- Place all ingredients in a food processor with an S blade and process until well mixed and chunky.
- Spread the cracker batter on dehydrator trays with nonstick sheets and score into squares. Dehydrate at 145°F for 2 hours. Turn down heat to 110°F and dehydrate for 12 hours or until crunchy.