Raw Buckwheat Bread/Crackers

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Nutritional Info

Servings Per Recipe: 40
Amount Per Serving
Calories: 32.6

Total Fat: 1.4 g
Cholesterol: 0.0 mg
Sodium: 62.3 mg
Total Carbs: 4.2 g
Dietary Fiber: 1.2 g
Protein: 1.4 g

View full nutritional breakdown of Raw Buckwheat Bread/Crackers calories by ingredient

Introduction

This recipie is adapted from the http://glutenfreevegan.wordpress.com/2008/
05/08/raw-buckwheat-flax-flatbread/ I've been looking for a crispy/salty snack so I made this.. This recipie is adapted from the http://glutenfreevegan.wordpress.com/2008/
05/08/raw-buckwheat-flax-flatbread/ I've been looking for a crispy/salty snack so I made this..

Minutes to Prepare: 10

Number of Servings: 40

Ingredients

Pumpkin Seeds, 2 oz (85 seeds)

**Flax Seed, .5 cups

**Flax Seed Meal (ground flax), .25 cup

Buckwheat, .75 cup

*Onion powder, .5 tsp

Garlic powder, .5 tsp

*Salt, Redmond All Natural Sea Salt, 1 tsp

Water, tap, 2 cup

Red Star, Nutritional Yeast, Vegetarian Support Formula, .2 tsp

Directions

Mix buckwheat and flax meal in a bowl. Add salt, nutritional yeast (optional), and 1 cup of water, mix until well combined. Put pumpkin seeds and whole flax seeds in a bowl or jar with 1 cup of water and let soak for at least an hour, then combine. Spread the batter evenly over 2 dehydrator trays lined with parchment paper. Dehydrate at 104ºF for 4 hours, flip the bread over, peel off the parchment paper, then dehydrate for another 1-4 hours, depending on how dry you want your bread. Cut each tray of bread into 8-9 slices (8 if round tray, 9 if rectangular). Store in refrigerator. Makes 16-18 slices.

Number of Servings: 40

Recipe submitted by SparkPeople user MILLERSIMPSON.