4 Cups Buckwheat, sprouted
1/2 med. Sweet Onion, (optional)
1/2 Cup Basil
1-2 T. Slippery Elm, powder
1/2 T. Oregano
1/2-1 T. Cayenne pepper, (optional)
1/2 Cup Nutritional Yeast, (optional)
Add 8 cups of water to buckwheat and soak overnight. It will get very gooey! Rinse buckwheat until the pour off is a clear and water-like consistency. Ideally sprout the buckwheat for 2-3 days.
Blend all ingredients together or in parts in a food processor to achieve your desired texture. Add water sparingly to help mix it easier. Slippery elm powder or psyllium husks can be used sparingly in place of the flax. Spread onto wax paper or parchment paper 1/4″-1/2″ thick. Make slice marks every 2-3 inches as it allows for better drying .Add more spices on top while wet, if desired, for more immediate flavor. Dehydrate at 107-120 degrees F.
Flip crackers and peel off wax paper after 4-6 hours of dehydration. Use as toast or as you would use any bread for breakfast. When making pizza crust, make them thicker than crackers to hold up moist toppings.
To serve, juice lemon directly into a tea cup or mug and add the tea. Sip slowly. OR put all the ingredients in a powerful blender and blend on high speed until a smooth consistency is achieved. Drink either before or between meals.
Dorit’s book: Celebrating Our Raw Nature