SPROUTED BUCKWHEAT CRACKERS

BY Ceres Organics

gluten-free   

Ready in 3.5 hours, plus soaking time | Serves many


Good things take time. This cracker can be baked at a low temperature in the oven or dehydrated to produce a raw version. Either way, you end up with a delicious treat bursting with natural goodness.

Ingredients

2 cups Organic Buckwheat

¼ cup Organic Whole Flaxseed

2-3 cloves garlic (finely chopped)

¼ cup Organic Olive Oil, Extra Virgin Cold-Pressed

¼ cup Organic Sunflower Seeds

¼ teaspoon Turmeric 60g

¼ teaspoon ground ginger

¼ teaspoon Ground Cumin Seed

½ teaspoon Natural Sea Salt

1 teaspoon Organic Coconut Nectar Syrup

1 teaspoon Organic Blue Agave Syrup

1 tablespoon lemon juice

chilli flakes (for topping)

Method

Prepare the following in advance:

Soak buckwheat in a sprouting jar with 2½ cups of cold water for 2 hours. Rinse well and sprout for a further 2–3 days, rinsing twice daily.
Soak flaxseed in ½ cup of cold water for at least 2 hours, or preferably overnight.
Blend garlic and olive oil until smooth. Gradually add the remaining ingredients, leaving out the chilli flakes and chia seeds. Blend to a smooth paste.

Grease a large oven tray with a little olive oil. Spread the paste out evenly, about ½ cm thick, with a steel spatula or knife. Sprinkle with chilli flakes and chia seeds, then score into squares or rectangles.

Set oven at lowest temperature and bake for 2–3 hours, checking regularly after 2 hours. Once the paste is crisp, turn the heat off, leaving the crackers in the oven with the door closed until it cools. Alternatively, you can use a dehydrator which is preferable to the oven as the temperature stays lower. This will take longer, about 6–9 hours.

Break off the cracker along the scoring lines. You can store in an airtight container for up to a month.

Tips: Experiment with other flavours in the mix, such as seaweed or herbs. You can also use millet or quinoa sprouts along with the buckwheat.