The Juice Lady's Turbo Diet-- Italian Buckwheat Crackers Recipe

buckwheat flour

🥗Healthier: almond flour

💰Cheaper: whole wheat flour

Whole wheat flour is more affordable and provides a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor at a lower cost.

Cover 2 cups of sprouted buckwheat with water and let them soak overnight.

Rinse the soaked buckwheat very well to remove the starch.

Place the rinsed buckwheat in a colander, cover with a tea towel, and let sit for a day to sprout.

Add 1 cup of brown flax seed (or golden flax seed) to the buckwheat mixture.

If using whole flax seeds, soak them overnight before adding.

Add 3/4 cup of carrot pulp to the mixture.

Pour in 1/2 cup of extra virgin olive oil.

Chop 1 to 2 cloves of garlic and add to the mixture.

Add 2 teaspoons of Italian herbs to the mixture.

Add 2 teaspoons of Celtic Sea salt or gray salt to the mixture.

Start with 1 cup of purified water and add as needed to achieve a pancake batter consistency.

Process the mixture until creamy and smooth, scraping down the sides halfway through.

Take about a tablespoon of the batter and place it on a dehydrator sheet.

Dehydrate the crackers at 105°F for about 7 to 8 hours.

Flip the crackers halfway through to speed up drying time.

Continue dehydrating for another 7 to 8 hours or until the crackers are very crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens