Buckwheat Crisp Breads

Name: Buckwheat Crisp Breads
Ingredients: 1 cup sprouted buckwheat (see above); 1 cup flax seeds, soaked in 2 cups water for about 8 hours; 1 cup leftover pulp from green juice, or any homemade juice that is not overly sweet; 1 ½ tsp. Celtic sea salt; 3-4 garlic cloves, minced; 1 small yellow onion, finely diced; 1 bunch parsley, finely diced; 2 tsp. Italian seasoning

www.beautifulonraw.com

Here’s the way to use up the pulp left over from your morning green juice by using it to prepare crisp breads. Sharing it with the microorganisms in your compost pile is the second best option.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.beautifulonraw.com.

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Cooking tools:

Food processor
Dehydrator
Nonstick dehydrator sheet
Chef's knife
Cutting board
Mixing bowl
Colander
Spatula
Measuring cup
Measuring spoon
Refrigerator

Ingredients

1 cup sprouted buckwheat (see above)
1 cup flax seeds, soaked in 2 cups water for about 8 hours
1 cup leftover pulp from green juice, or any homemade juice that is not overly sweet
1 ½ tsp. Celtic sea salt
3-4 garlic cloves, minced
1 small yellow onion, finely diced
1 bunch parsley, finely diced
2 tsp. Italian seasoning