- 1/2 cup chopped carrot, zucchini and or white onion
- 1.5 tbsp olive oil
- 1/4 cup nut butter
- 3 cups soaked buckwheat, rinsed and drained. (2 hrs or overnight).
In the blender firstly put the vegetables, then the oil and nut butter, lastly adding the buckwheat.
Using the tamper with the blender running continuously, press ingredients down into blades till well blended and smooth
You can add a few more pieces of vegetable to enable the blades to turn over.if it's too stiff.
Using a spatula (rubber) scrape out onto a dehydrator sheet or tray lined with baking paper to avoid sticking. Then using an offset spatula spread the mixture out evenly over the tray. Thinner will make the cracker very thin and would probably break easily.
Top with favourite toppings, eg finely chopped red or spring onion, chopped fresh herbs, poppy or sesame seeds.
Dehydrate for a few hours then flip over and peel back the baking paper, then dry for another few hours till desired crunchiness.
Many thanks to Cara Brotman for this recipe.