These are crunchy crackers that are good served with hummus dip, olive tapenade, and/or pesto. They can be used to make a sandwich or crumbled into pieces to sprinkle on a salad. The crackers will stay fresh in airtight containers for 2 months.

INGREDIENTS | SERVES 6

• 1 cup buckwheat groats
• 1 cup sunflower seeds
• ½ cup flaxseeds
• 4 tablespoons agave nectar
• 1 teaspoon salt
• 2 tablespoons lemon juice
• ½ jalapeño pepper

1. Soak the buckwheat groats for 30 minutes. Rinse and drain. Soak the sunflower seeds for 1 hour. Rinse and drain. Soak the flaxseeds for 30 minutes in ½ cup water. Do not drain.

2. Place all ingredients in a food processor with an S blade and process until well mixed and chunky.

3. Spread the cracker batter on dehydrator trays with nonstick sheets and score into squares. Dehydrate at 145°F for 2 hours. Turn down heat to 110°F and dehydrate for 12 hours or until crunchy.

PER SERVING:

Calories: 330 | Fat: 19 g | Protein: 11 g | Sodium: 394 mg | Fiber: 9 g