Steve’s Buckwheat, Seed, Gluten Free Crackers

Steve’s Buckwheat, Seed, Gluten Free Crackers

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Soak for 1 hour:

  • 2 cups whole raw almonds
  • 4 cups buckwheat groats (can use packaged coarse Kasha )

Buckwheat groats are gluten free seeds from a plant related to rhubarb. The outer husk is pulled away and the grain-like fruit is harvested and eaten. Buckwheat provides complete protein, including all the essential amino acids. Available from Bobs Red Mill.

Place in a bowl and soak for ½ hour:

  • 2 ½ cups raw sesame,
  • 1 ½ c sunflower seeds,
  • 1 cup whole flax seeds,
  • ½ cup chia seeds,
  • 1 cup pumpkin seeds

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In a food processor grind:

  • 1 cup Nutritional (Savory) yeast
  • ¼ cup lemon juice
  • 2 cups raw red bell peppers chopped
  • 1 – 2 Cups oinion
  • 7 gloves garlic
  • 1/2 tsp sea salt
  • 1 tsp Oregano
  • 1 tsp cayenne pepper
  • Cumin to taste
  • Add soaked and drained almonds and buckwheat
  • Optional but good! I usually add a cup or two of left over vegetable pulp from juicing carrots, celery, etc. Otherwise you can also add any vegy like corn, or zucchini, etc.
  • Process to smooth

Transfer to large bowl and add the drained soaked seeds –I sometimes process these also, not as fine as buckwheat mixture.

Mix all with 1 cup ground flax seeds or ground almond.

The goal is to produce a fairly thick sticky texture. So add water if too thick or if too thin, add some additional ground nuts like cashews or just more ground flax, etc. to thicken.

Spread the mixture very thin on parchment paper sheets and dry (12-18 hours in dehydrator)

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If you do not have a Dehydrator, you could alternatively lightly dry-bake them in an oven at a very low temperature of about 125’ This takes about 6 hours per side.

Store in Airtight containers.

Warning they are addictive.

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