Sprouted buckwheat is ideal for quick and healthy cooking. For this recipe, we sprouted and processed it into a dough together with all other ingredients and dried it in the dehydrator overnight. Homemade simply tastes best!
Steps 1
*First sprout the buckwheat. To do this, soak the seedlings in plenty of water overnight (6 – 8 hours), drain the next day and rinse thoroughly.
Steps 3
Then drain well, place in a germination jar and allow to germinate in the kitchen at room temperature for 2 – 3 days.
Rinse thoroughly 2-3 times a day. As soon as small white threads may be seen on the seedlings, they begin to germinate.
Steps 3
Once ready, finely puree the sprouted buckwheat in a blender.
Step 4
For the cracker dough, put all the ingredients – including the pureed buckwheat – together in a bowl and work into a homogeneous dough.
Then spread out in a rectangular shape (20 x 15 cm) on a drying tray and leave to dry overnight (approx. 8 hours) at a maximum of 42 °C in a dehydrator.
Step 5
Then turn once and cut lines with a knife or pizza cutter for later cutting, approximately down to the middle of the dough.
Then place in the dehydrator for another 12 – 18 hours or until the dough has dried through. In this way, the crackers can easily be broken into even pieces before consumption.
Step 6
Tip: The raw food crackers taste very well with macadamia ricotta.
