Re: Don or Whomever: Raw Recipe Using Buckwheat o...

[Guest guest]

Your last post reminded me... I FORGOT the PARSLEY!

add about a 1/8 to 1/4 cup of minced parsley too!

I'm hungry now.

Sylvia

> >

> > >> I was about to recommend dehydrated crackers as well. In fact

i have

> >> been meaning to set a bunch of sporuts this week for just that

> >> purpose.

> >>

> >> I dont have the exact proportions down yet, but the basic

ingredients

> >> are as follows: the end result is sprouted dehydrated pizza

sort of

> >> flavor cracker

> >>

> >> Approx 2 cups Sprouted buckwheat, spelt or wheat berries

> >> 1 cup sprouted pumpkin seeds

> >> 1 cup sprouted sunflower seeds

> >> 1/2 cup sprouted chickpea

> >> 1/2 cup sprouted almonds

> >> 1/2 cup sprouted flax or sesame seeds

> >> 1 chopped bellpepper (red is best)

> >> 1/4 cup fresh minced basil

> >> 4 cloves garlic minced

> >> approx 1 cup minced tomato

> >> sea salt, shoyu or miso paste to taste.

> >>

> >> In food Processor, pulse beries, seeds and all nut meats until

coarse

> >> then add pepper, basil, garlic tomato and salt to taste, pulse

until

> >> lumpy/coarse and mixed in.

> >>

> >> Fold out onto waxed paper or teflex sheets to about a 1/4 inch

thick,

> >> be sure that mixture is even thickness on sheet, set dehydrator

on 85

> >> or low setting for about 9 to 12 hours, check for dryness.

> >> When " set " carefully lift from waxed paper or teflex and set

onto

> >> screened dehydrator sheets. At this point i try to gently score

the

> >> whole sheet to make it easier to break into crackers later. dry

for

> >> an additional 5 to 8 hours or until firm and slightly crisp.

> >>

> >> Break into pieces.

> >