Rawsome Cheesy Buckwheat Hemp Crackers!

I love Buckwheat! To clarify, its name incorrectly links it with wheat when it’s actually a berry, it’s an awesome source of protein, is low GI, high fibre, high in iron and calcium (are you thinking great vegan food yet?) It’s also high in a flavonoid called Rutin which strengthens capillaries, so great for preventing those spider veins and it’s chock full of B vitamins for ENERGY! Buckwheat is hands down my favourite pre training meal, I sometimes have it cooked, but mainly in crackers, pizza, dried as buckwheaties and tossed on salads. It’s also dirt CHEAP. I use it for my family instead of rice, it’s impossible to compare how much better it is for you than RICE, there is simply no comparison!

These crackers make a great base for any topping, I especially like them with pesto (recipe here http://rawambitiongoddess.blogspot.com.au/2014/02/rawsome-pesto.html). Crackers are terrific in Raw Cuisine, you can't beat that crunchy texture, I challenge any 'regular' cracker eater to tell the difference (well, these are waaaay tastier!).

2 Cups Soaked and Sprouted Buckwheat

¼ cup water (you may want to add more down track, see how it looks)

2 tablespoons Olive Oil

1 Teaspoon Salt

¼ Cup Nutritional Yeast

¾ Cup Hemp Seeds

1 Cup Flax Meal

I also add a teaspoon of Chipotle Pepper to give them a nice warm spicy note; you could also try Cumin or just experiment with other things you like!

Method:

Mix everything in the food processor, except the flax meal,

Transfer to a large bowl and mix through the flax meal quickly

Divide into half (approx.) and spread to desired thickness on a teflex dehydrator sheet

Score into cracker shapes

Dehydrate for approximately 12 hours, turning once (by flipping onto another sheet and peeling off the original.

Don’t have a dehydrator? You can make these in the over, they won’t be raw but still a great nutritional snack, pop in the oven around 160degC for about 10 minutes.

*Sprouting

There are lots of great reasons to sprout! When soaked, seeds begin the sprouting process which increases their nutrient profile considerably. Sprouting also increases enzyme activity, allowing greater absorption of nutrients by the body and increased digestibility.

Sprouting is dead live easy! Grab a large jar, put your seeds in and soak them overnight. In the morning, pour off the water and give them a good rinse. If you don’t have a sprouting jar with a mesh lid, just cut a piece of chux cloth or a juice bag and grab a rubber band to secure it over the mouth of the jar.

A couple of times a day, rinse and drain. After about 1.5 days, little tails will appear on the Buckwheat, they are now ready to use.

Recipe: Rawsome Raw Pizza- Best EVER!

pizza base

3 cups sprouted buckwheat* (about 2 cups dry)

¼ cup sunflower seeds

¼ cup hemp seeds

2 tbsp agave nectar

2 cups veggies- zucchini works well- salt it and wipe dry or you can use pulp of other veggies from the juicer. 

½ cup sundried tomatoes (soaked for 1 hour in 2 cups water)

3 tablespoons lecithin

6 tablespoons olive oil

1.5 cups water (use the tomato soaking liquid)

2 cloves garlic

1 tsp salt

½ cup nutritional yeast

1 ½ cups flax meal

herbs and spices

you can mix and match these to get your favourite combination!

1tsp oregano

1tsp basil

1tsp marjoram

1tsp thyme

½ tsp rosemary

½ tsp sage

pinch black pepper

fresh italian parsley

cheats version- 1tbsp blended italian herbs

you can also add fresh herbs, just have a play!

method:

mix everything but the flax meal in a food processor. pour into a large bowl and add the flax meal by hand.

shape as desired on dehydrator sheets, around 2-3cm thick. dehydrate for around 10 hours. when it has a slight crust, slide onto the mesh trays for another 6 hours or so until the whole outside is quite firm but the centre is soft.

• • buckwheat is the easiest thing in the world to sprout-  you just need a jar with a mesh lid, or a juicing bag. soak them overnight, then rinse them 2-3 times a day for 2 days- as soon as little tails appear (sometimes within 24 hours) they are good to go.

pizza toppings

take one pizza base and:

• • cover base with tomato chilli jam
• • olives
• • fresh basil
• • dollop of classic cheese
• • sunflower seeds
• • strawberries
• • avocado
• • rocket

or

• • cover base with WALNUT BOLOGNESE*
• • finely chopped fennel ( wilted prior in the dehydrator with some olive oil and salt)
• • ¼ of a preserved lemon
• • watercress
• • olive oil

or

• • cover base with MUSHROOM AND PEPPERBERRY SAUCE*
• • mushrooms- marinated for a couple of hours in tamari or shoyu, garlic, olive oil and salt- just enough to coat them all. about 1 cup of fresh mushrooms will be plenty for one person.
• • dollop of WALNUT CHEESE
• • a few diced fresh tomatoes
• • fresh parsley
• • pine nut parmesan

or

• • cover base with GREEN OLIVE PATE*
• • add finely chopped capsicum
• • a little jalapeno
• • finely sliced red onion (you can caramelize them first in the dehydrator with a little lemon juice, salt and agave for around 5 hours) 
• • chopped olives
• • greens of your choice
• • pine nut parmesan

* all these sauces are available in Australia from http://botanicalcuisine.com