1½ cup sprouted buckwheat
1 cup ground flax seeds or flax meal
1 teaspoon sea salt
2 cups filtered water
⅓ cup sunflower seeds
⅓ cup whole flax seeds
⅓ cup pumpkin seeds
¼ sesame seeds (white, black, or a mix)
In a food processer, blend buckwheat, flax, sea salt and water. Transfer to a bowl and stir in sunflower, flax, pumpkin, and sesame seeds. Spread the batter evenly over 2 dehydrator trays. Dehydrate at 105ºF for 4 hours, flip the bread over, then dehydrate for another 1-4 hours, depending on how dry you want your bread. Cut each tray of bread into 8-9 slices (8 if round tray, 9 if rectangular). Store in refrigerator. Makes 16-18 slices.
This bread is high in Omega 3’s and fiber. It is delicious used for sandwiches; you can also dehydrate longer to make crackers.