This recipe was created out of using pulp leftovers, from my juicer and my nut-milking and then the rest of the ingredients were just grabbed from my kitchen in an effort to use produce before it went bad and to add flavor.
2 cups almond flour —(leftover from your nut-milk)
1 cup of soaked Buckwheat (I usually soak mine overnight, but now reading that it only needs to be soaked an hour—soak until soft-ish and rinse)
3/4 cup of veggie pulp (leftover from juicing)
1/2 cup ground flax meal
1-2 tsp of salt
1 clove of garlic
handful of fresh cilantro (or any herbs you have around)
a big squeeze of lemon juice
a bit of jalepeno pepper
2 1/2 cup of water (added in parts to
Put it all in your food processor and taste as you add. Play around with what you have at home and the flavors. Yours may need more or less water. You don’t want it to liquidy, but the “batter” needs to take on a paste like substance.
When you have reached a flavour you enjoy, spread your mix as evenly as you can out on dehydrator sheets. I like to start my dehydrator at 145 for the first hour and then down to 115. When the crackers start to solidify flip them off of the sheets and right onto the mesh on the other side. Takes about 12 hours for all to be completely hard.
When they are to your liking, break them off into pieces. OR, before you put the sheets in the dehydrator use a dull knife to draw lines in the bread and when it is done it will be easy to break apart at those lines.
Enjoy! Be creative! Use what you got and taste as you go!
