Sprouted Buckwheat Pizza Base
1 cup of untoasted Buckwheat Groats soaked in water for 24 hours then drained and rinsed twice daily for two days.
1 tblspn Pepitas , Sunflower seeds and Pine nuts
¼ tspn Celtic salt
1 pinch Nutmeg
1 tblspn Tahini
1 small carrot - grated
Grind the sprouted Buckwheat in a processor. Then add seeds, salt and herbs and carrot. Make flat pattie shapes on a tray in a food dehydrator and dry for 12-14 hours (or place on a baking sheet in the oven on the lowest temperature for the same amount of time). The pizza bases are then ready for favourite toppings.
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