Raw No Bake Gluten Free Buckwheat Crackers Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil provides healthy fats, while sunflower oil is more affordable.

buckwheat flour

🥗Healthier: quinoa flour

💰Cheaper: whole wheat flour

Quinoa flour is high in protein, while whole wheat is less expensive.

Start by discussing the health benefits of buckwheat and its gluten-free nature.

Mention that buckwheat is typically bought in bulk but was purchased in a package due to shortages.

Rinse about 6 cups of buckwheat and cover it with water, ensuring it's at least an inch above the buckwheat.

Soak the buckwheat for 2 hours to overnight, depending on when you want to use it.

After soaking, rinse the buckwheat in a colander until the water runs clear.

Shake the colander to remove excess water from the buckwheat.

Add 3 cups of soaked buckwheat to a Vitamix blender.

Add 1/4 cup of nut butter to the blender for flakiness.

Add 1/2 cup of zucchini and 1/2 cup of white onion to the blender as liquid vegetables.

Blend the mixture using a tamper to ensure everything combines well, starting with the vegetables at the bottom and the nut butter on top.

Transfer the blended mixture onto a dehydrator sheet using a spatula, spreading it to about 1/4 inch thickness.

Drizzle a little olive oil on top for richness.

Sprinkle spices, including black and white sesame seeds, Italian seasoning, and salt, onto the spread mixture.

Press the onion into the mixture to ensure it sticks during dehydration.

Place the dehydrator sheet into the dehydrator set at 122°F.

Dehydrate for 4 to 6 hours until the top is hard, then flip to dry the other side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens