Here is a new recipe for Buckwheat Flax Crostini that I served guests at Social Bites this weekend. It was inspired by one of my favourite raw food chefs, Any Phyo with a few changes to make more affordable and add some more flavour.
Above: Buckwheat Flax Crostini got dressed up with 5 minute orange cinnamon fig jam, basil ricotta cheeze, maple glazed walnuts, fresh basil and a balsamic maple reduction. Photo compliments of Richard Giordano.
I recommend tripling or making even more to save you time in the kitchen. The recipe below is enough to fill one sheet dehydrator of an Excalibur dehydrator.
Buckwheat Flax Crostini
1/2 cup soaked and dehydrated buckwheat groats*
1 cup ground flax seeds
3 tbsp whole flax seeds (to make crostini look nice)
1 cup chopped celery
1/2 cup soaked sunflower seeds
1 1/2 cups filtered water
1/4 tsp sun dried sea salt (or to taste)
For pizza crusts, crackers for dipping beans dips: 2 tsp basil dried or other Italian herbs from your Everyday Pantry Shopping List like thyme, rosemary and oregano
For raw jams, raw cheezes, nut butters etc..
2 1/2 tsp cinnamon
1/2 cup raisins
(pssst....both ingredients again from your Everyday Pantry Shopping List ;-)
* You can get away with soaking buckwheat in filtered water for 4 hours then dehydrating for 3 - 4 hours. To increase nutrition you can sprout this affordable superfood over 2 - 3 days and the vitamin and mineral content will increase 300 - 500x!
(1) Grind soaked and dehydrated buckwheat groats until finely ground.
(2) Add buckwheat, ground flax seeds and the rest of the ingredients (except raisins if you are using) in a food processor and blend.
(3) Spread on one Exhalibur Dehydrator sheet and dehydrate for 5 hours at 105F.
(4) Cut into desired shapes, and flip your crostini to dehydrate for another 1 - 2 hours at 105F.
Store in an air tight container or bag and get creative to use with variety all month long.
of Everyday Healthy and Get the GLOW!