A Low Fat, Nut-Free, Delicious Bread Stick Buckwheat Recipe
Dehydrator Recipe
Sprouting Buckwheat Recipe
Buckwheat is a perfect substitution to replace nuts and a large amount of seeds. The key to delicious sprouted buckwheat bread sticks is the soaking and spouting process.
Soak:
To start soak the amount of dry hulled buckwheat you will need. The buckwheat will double in size so if you need 2 cups spouted, soak one cup. The buckwheat will need to be sprouted for 12-24 hours I usually soak it overnight and then drain it in the morning. Remember the buckwheat becomes gelatinous this is normal.
Sprouting:
The second step is the sprout the buckwheat. The key to keeping the buckwheat from smelling is to keep rinsing it every 2-4 hours. I like to soak 6 or more cups of buckwheat at a time. What I don’t use for the bread sticks I will dehydrate for cereal or to use in a pie crust later. It usually only takes 1 to 1.5 days to sprout. Keep the sprouting to a minimum of 2 days. I read when sprouting too long the buckwheat, the buckwheat kernals can become toxic.
Dehydrating:
For left over sprouts I like to dehydrate them on trays for 12 hours or until dry at 105 degrees.
Crunchy Veggie Buckwheat Bread Sticks Recipe
- 2 cups of buckwheat sprouts (wet or dried)
- 1 med. sweet potato
- 2 carrots
- 3 celery stalks
- 1/2 cup of chopped tomatoes or grape tomatoes
- 1 garlic clove
- 2 tablespoons of onion
- 2 tablespoons of soaked Chia Seeds
- 1 date or Stevia powder
- 1/2 cup of fresh herbs: parsley, basil, rosemary, etc.
Blend the buckwheat first in a food processor, then pour into a bowl. Next blend sweet potato pour in bowl. Lastly blend all the rest of the ingredients until blended well mix all the ingredients together. On Teff Flex dehydrator sheets form dough into sticks on thicker than 1/2 inch to one inch. Dehydrate for 12 hours at 105 degrees then flip over, take off Teff flex sheets and dehydrate another 12 hours or until completely dry.
Create a dip or dressing of your choice. Crunchy…