Seeded Buckwheat Crispbread Sticks
4.6(673 ratings)Cutting crispbread into long batons turns it into something to dunk, not just top. Sprouted buckwheat gives a light, airy crunch while a mix of seeds makes each stick look beautifully speckled. Psyllium helps the dough hold together so the sticks do not crumble when snapped. They are a fine partner for olive tapenade, pesto or a cashew dip at aperitivo hour.
- Hands-on
- 30 min
- Dehydrate
- 16 hr
- Total
- 16 hr 30 min
- Serves
- 10
- Level
- Moderate
Method
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Step 1: Rinse the sprouted buckwheat until the water runs clear, then pulse with the drained sunflower seeds and half the water to a rough paste.
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Step 2: Stir in pumpkin, sesame, chia and caraway seeds, psyllium, salt and remaining water, then rest 15 minutes until thick and sticky.
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Step 3: Spread 1/4 inch thick on lined trays into a rectangle and score into sticks about 1 inch wide and 6 inches long.
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Step 4: Dehydrate at 115F for 8 hours, flip onto mesh, break along the score lines, and dry another 8 hours until snapping crisp.
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