It’s easy to fall in love with these crackers. They’re tasty and you can eat them without feeling guilty. They are rich in dietary fibers and help the digestive system. The vegetables add a variety of textures and flavors. You can use all sorts of vegetables as toppings such as zucchini, mushrooms, beetroots or any other vegetable you can think of.
SERVINGS: 40 crackers
DIRECTIONS
Drain the water from the buckwheat, the flaxseeds and chia (the mixture should stick together thanks to the liquid absorption and mucilage which are released while they soaked in the water).
Place them in a large bowl and add the olive oil, salt, scallions and oregano. Mix it thoroughly.
Spread the mixture evenly to about 0.2 inches in height in a food dehydrator pan lined with baking paper. Spread the vegetable toppings on top.
Dehydrate for approximately 8 hours at 45°c. Turn the crackers over, remove the baking paper and dehydrate for 6 more hours.
Can be stored for about two weeks in a plastic box in a cool and dry place.
- 1 cup green buckwheat, soaked in water for about 2 hours
- 1 cup brown flaxseeds, soaked in water for about 2 hours
- 2 tbsp. chia seeds, soaked in water for about 2 hours
- ¼ cup olive oil
- 1 tbsp. Himalayan salt
- 2 tbsp. chopped scallions
-
1 tsp. chopped oregano leaves
Topping
- 10 cherry tomatoes, thinly sliced
- 1 orange bell pepper, thinly sliced
- ½ purple onion, thinly sliced
