This is a good cracker to serve with a pâté, or use it to make a sandwich with the Veggie Burgers.

INGREDIENTS | SERVES 8

• ¾ cup dry buckwheat groats
• 2 cups flaxseed
• ½ cup sun-dried tomatoes
• 4 cups zucchini, peeled and diced
• 1 cup apple, chopped
• ½ cup onion, diced
• ½ cup olive oil
• 2 tablespoons lemon juice
• 3 tablespoons basil, minced

1. Soak the buckwheat groats for 30 minutes. Rinse and sprout for 1 day.

2. Grind the flaxseed to a powder with a coffee grinder. Soak the sun-dried tomatoes for 1 hour.

3. In a food processor, process together all ingredients, gradually adding the olive oil and lemon juice as it is processing. Add the basil last.

4. Spread the mixture onto dehydrator trays with nonstick sheets. Score the crackers into square shapes.

5. Dehydrate at 145°F for 2 hours. Turn down the heat to 110°F. After 4 hours, flip over the crackers onto mesh sheets and continue dehydrating for 6 more hours.

PER SERVING:

Calories: 430 | Fat: 32 g | Protein: 11 g | Sodium: 191 mg | Fiber: 15 g