You’ll go crackers for these tasty gluten-free crackers with just the right combination of crunchy and chewy! They can either be dried overnight in a food dehydrator or baked in a slow oven.
Ingredients:
1 cup raw buckwheat groats
6 sun dried tomato halves (preferably not oil-packed)
1/2 cup boiling water
1/4 cup pepitas (green pumpkin seeds)
1/4 cup sunflower seeds
2 tbsp ground flaxseed/linseed
1 tbsp Mrs Dash Garlic and Herb, or other salt-free seasoning blend
1 tbsp onion flakes
1/2 cup fresh basil leaves
4 drops Liquid Smoke (optional
Method:
Soak buckwheat groats in water for at least 6 hours, or overnight. Tip into a wire strainer, rinse and drain thoroughly. Transfer to a wide, shallow bowl, baking sheet or sprouting tray and allow to sprout for 24 hours or until small shoots appear.
Soak sun dried tomato halves in boiling water until plump. Drain, retaining soaking liquid.
Place all ingredients in a food processor or high-powered blender, and blend on top speed, adding enough soaking liquid from the sun dried tomatoes to reach a thick batter consistency.
Line 1 large or 2-3 small food dehydrator trays with baking paper and spread a 4 mm thick layer of batter evenly onto trays. Score into desired cracker shapes with a pastry knife.
Dehydrate at 40°C for 8 hours or until crisp.
Alternatively, place in oven at 100°C for 2-3 hours or until crisp.
Store in an airtight container at room temperature.
