**I discovered this recipe out of a need to find a way to use the nut pulp that was leftover from making nut milks. Buckwheat is a very nutritious and alkalyzing grain when sprouted and has so many wonderful nutrients so these crackers are packed full of fiber and many other essential nutrients that will sustain your energy for a long period of time!
2 cups raw organic sprouted buckwheat groats (soaked 8-12 hours and rinse well, then let them sprout in a dark place for 24-48 hours rinsing at least twice a day)
1-2 cups almond or walnut pulp leftover from making milk
2 teaspoons celtic, himilayan or sea salt
Pour sprouted buckwheat into a food processor and grind well. Pour it into a mixing bowl and add the rest of the ingredients. Mix well with your clean hands. Place on teflex sheets of your dehydrator and roll out with a rolling pin until it's about 1/8" thick. Score with a pizza cutter or dull table knife. Place in dehydrator at 105 degrees for about 12-15 hours--the time depends on how thick or thin you've made them and where they are placed in the dehydrator. You may want to take them out half way through the time and place them directly on the shelf of the dehydrator. They get done quicker this way, OR sometimes I just turn them over on the teflex sheets to speed the process along. I eat these with all kinds of different dips and/or toppings which are sweet or savory. They can be used just like bread would be.