Dehydrated Buckwheat Crackers

Made by Deanne and sampled at the Body Awareness Workshop in June 2011.

From the "I Am Grateful" cookbook from Cafe Gratitude.

Ingredients:

Presoak for 8 hours, rinse and drain: (rinse very well to avoid bitterness)
2 cups wholegrain buckwheat AND
2 2/3 cups sunflower seeds

1 tablespoon chopped garlic
2 cups veggie pulp (from juicing)
2 teaspoons salt
1 tablespoon plus 2 teaspoons of Italian Herbs (careful not to overseason. Taste and use your judgement)
1/4 cup ground flaxseeds
1/2 cup plus 2 tablespoons olive oil
1 1/2 cups carrot juice (I would use a juice variation, within reason)

Method:

Rinse buckwheat and sunflower seeds well.
Chop separately in a food processor to obtain a variety of sizes. This gives the cracker texture but still enough smaller particles to help it hold together.
Add all other ingredients and spread onto a Teflex sheet until it is around 1/4 inch in thickness.
Score with a knife into squares. This will help you to break your sheet into neat pieces after dehydration.
Dehydrate at 145 degrees for 1 hour and then lower the temperature to 115 degrees and continue until the crackers are crisp.