Maintenance – Raw Crackers/Pizza Crust – Gluten Free


Raw Buckwheat Crackers/Pizza Crust

1 cup raw buckwheat, soaked over night, rinsed and drained

1 1/4 cup raw sunflower seeds, soaked over night, rinsed and drained

1 clove of garlic

4 carrots, juice them in a juicer so that you have the juice and the pulp*

1/4 cup olive oil

1 tsp salt

2 TBS ground flax seed

optional, fresh herbs like basil or oregano, or dry Italian seasonings

Combine all of the ingredients into a food processor fitted with the ‘S’ blade and puree all of the ingredients.  You will probably need to stop the machine and scrape down the side a few times to achieve the creamy texture. If you have a smaller processor you can also do this in batches.

Divide the batter onto to dehydrator trays with the grid and Teflex sheets.  Spread the batter out evenly about a 1/4 of an inch thick. (You can also use wet fingers to help spread out the batter).  Then score the batter with a butter knife to the desired size.  As you can see I chose to do large rectangles.

Dehydrate the crackers for 1 hour at 140 degrees and then lower the temperature to 115 degrees.  After 5 or 6 hours gently turn the batter over and dehydrate for another 5-6 hours.  Store in an air-tight container or ziplock bag.

*I tried this recipe by simply chopping the carrots as finely as possible in my food processor.  While this did  work, the final product was MUCH better when the pulp and the juice were separate.

For the salad above I top 2 of the crackers with lettuce, shredded carrots, this yummy bruschetta, cucumbers, avocado and microgreens.  I then drizzled it with my favorite balsamic vinegar.  It was delicious!  These are also a great snack by themselves or with hummus or other dips.

Source: WFM 1-10

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