1/2 cup dried buckwheat groats/crispies
3 cups chopped celery
2 tbsp olive oil
1/2 tsp sea salt
1 cup water
1 cup flax meal
Grind buckwheat into a powder, put to the side.
Put celery, olive oil, salt and water in a high-speed blender. Blend until smooth. Now add flaxmeal and blend and mix well. Add the buckwheat powder and blend again.
Scoop batter mix onto a lined 14 inch square Excalibur dehydrator tray. Spread evenly.
Dehydrate for 10 hrs at 104 F. Flip and cut into whatever shape you wish and dehydrate for another 4 to 6 hrs until crust has a desired consistancy.
Ideas For toppings:
You may add anything you like….hummus, tomatoes, spinach, olives, artichoke, onion, basil, garlic, olive oil, squeeze of lemon and season lightly with sea salt.
Erika Doolan – Nutrition Consultant
by dylan mcgrath
phone: 0863019305 / 01 – 7079596
Opening times – Lunch: 12-2.30, Dinner 6-10.30
17 Georges Street, Dublin 2.