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Instructions |
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grind the buckwheat crispies into powder and set aside.
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place the celery, olive oil, salt, and water in a high speed blender. blend until smooth. add the flax meal and blend to mix well. add the buckwheat powder and blend to mix well.
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scoop the batter onto a lined dehydrator tray. spread the batter evenly
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dehydrate for 10 hrs at 104. flip and score into desired shape. dehydrate another 4-6 hrs, until the crust reaches desired consistency.
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Suggestions |
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if no buckwheat crispies on hand you can use 1/2 c dried buckwheat groats instead
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Originally Submitted
1/16/2013
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