Caraway Buckwheat Crispbread Sheets
4.3(38 ratings)Scandinavian crispbread has a distinctive tang and caraway scent, and both are easy to recreate without rye flour or an oven. Sprouted buckwheat and ground flax form the body, a spoonful of raw sauerkraut brine adds sourness, and whole caraway gives the classic flavor. Dry the batter in whole tray-sized sheets, then cut them into big rectangles that stack neatly on a board.
- Hands-on
- 30 min
- Dehydrate
- 18 hr
- Total
- 18 hr 30 min
- Serves
- 12
- Level
- Challenging
Method
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Step 1: Rinse the sprouted buckwheat well and blend it with the sunflower seeds, sauerkraut brine, coconut nectar, salt and 1 cup water until mostly smooth.
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Step 2: Transfer to a bowl and stir in the ground flax and caraway, adding more water until the batter spreads like thick porridge.
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Step 3: Divide between three lined trays, spread 1/8 inch thick to the edges, sprinkle with extra caraway and score into large rectangles.
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Step 4: Dehydrate at 115F for 10 hours, then flip onto mesh trays, peel away the liners and dry 8 more hours.
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Step 5: Snap along the scored lines, cool completely and stack the sheets in an airtight container lined with parchment.
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