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Buckwheat Seed Crisp Squares
Bliss Balls & Bars

Buckwheat Seed Crisp Squares

4.3(782 ratings)

Half snack and half cracker, these crisps are faintly sweet from a spoonful of coconut nectar but savory enough to pair with a cashew cheese. Whole flaxseeds form a gel that glues the buckwheat and seeds into a sheet, so there is no need for flour. Score the sheet partway through drying and the squares break apart neatly.

Hands-on
20 min
Dehydrate
20 hr
Total
20 hr 20 min
Serves
8
Level
Challenging

Method

  1. Step 1: Stir the flaxseeds into the water and leave for 1 hour, stirring once or twice, until the seeds swell into a thick, glossy gel with no pooled liquid.

  2. Step 2: Add the sprouted buckwheat, sunflower seeds, sesame, coconut nectar, lemon juice, coriander and salt, and mix until every seed is coated in the flax gel.

  3. Step 3: Spread the mixture thinly across two lined dehydrator trays, about 1/8 inch thick, pushing it into any gaps so the sheet has no holes.

  4. Step 4: Dehydrate at 115F for 6 hours, then score into 2 inch squares with a butter knife, flip onto mesh screens and peel off the lining.

  5. Step 5: Dry for another 12 to 14 hours until completely crisp, then cool the squares on a wire rack before breaking them apart along the scores.

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