Raw Food Recipe: Buckwheat Focaccia Flatbread or Crackers

I want to get straight to the punch-line with this raw recipe. Who wants to wait when it comes to a deliciously satisfying raw bread or cracker? Not me, that’s for sure. A RAWKIN’ bread or cracker recipes can make a light snack feel like a complete meal, and swiftly takes away any craving for those artisan breads that I have quite the soft spot for.

This recipe can be made into a soft flat bread or if dehydrated longer will become a delicious, crispy cracker. Either way the fresh herbs, garlic and balance of flavors is deeply satisfying and multi purpose. Use it with your favorite pate or dip, to compliment a salad, as a base for a raw pizza, or wrapped sandwich…the possibilities seem endless. often times I just eat them, plain and simple – they are that good!!!

Don’t feel discouraged by the prep time or “cook” time. Most of that time is just your groats and seeds taking a nice long bath, and then gettin’ energized to sprout. You aren’t doing much except a rinse here and there. Read through the recipe and give it a go, it’s really pretty easy and the results are well worth the wait!

Without further adue, the recipe.

Buckwheat Focaccia Flatbread
Serves 81
An aromatic raw and vegan, sprouted buckwheat flatbread or cracker.
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Prep Time
24 hr
Cook Time
14 hr
Total Time
38 hr
Prep Time
24 hr
Cook Time
14 hr
Total Time
38 hr
78 calories
7 g
0 g
5 g
2 g
1 g
27 g
66 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 78
Calories from Fat 45
% Daily Value *
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 66mg
Total Carbohydrates 7g
Dietary Fiber 2g
Sugars 1g
Protein 2g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 2 cups raw buckwheat groats, sprouted and rinsed, you will use 3 cups once they are sprouted - see directions for further details
  2. 2 cups raw, sunflower seeds, soaked and rinsed, you will use 3 cups once they are sprouted - see directions for further details
  3. 2 Tbs. fresh squeezed lemon juice
  4. 2 cups water
  5. 1 Tbs. (rounded) rough chopped garlic
  6. 2 cups chopped carrots
  7. 2 cups chopped celery root
  8. 2 Tbs. coconut sugar
  9. 2 Tbs. packed fresh herbs, I used a mix of sage, oregano and rosemary
  10. 2 tsp. high mineral sea salt
  11. ⅔ cup extra virgin olive oil
  12. ⅓ cup golden flax seeds, freshly ground to a flour
For the Buckwheat Sprouts
  1. Start with 2 cups of raw buckwheat groat and cover them with about 4 cups of purified water.
  2. Let your buckwheat soak for 6 hours and rinse thoroughly.
  3. Place soaked groats in a colander, cover with a dish towel or other clean cloth.
  4. Rinse your groats every 4 hours until they have small 1/4 inch tails.
  5. Give them one last rinse and allow them to drain thoroughly before using them.
  6. Measure out 3 cups of groats to use in the recipe and dehydrate what's left.
  7. The crispy buckwheat groats are excellent in cereals, cookie bases, to top off yogurt or pudding etc.
For the Sunflower Seeds
  1. Cover your 2 cups of sunflower seed with 4 cups of purified water and a teaspoon of sea salt.
  2. Let the seeds soak for 6-8 hours.
  3. Rinse them well, and cover them with more purified water.
  4. Let the seeds soak for an additional 4-6 hours.
  5. Give the seeds a final rinse and work to remove as many of the husks or skins as possible by filling your bowl with water and rubbing the seeds between your hands.
  6. You will notice the thin skins floating in the water.
  7. Pour those skins off and repeat this process until the water has very few husks left.
  8. Measure out your 3 cups of sunflower seeds and save the rest for salads, pates, or spice them up and dehydrate them for a crunchy salad topper or snack.
For the Crackers
  1. Place the firs 5 ingredients (Sprouted buckwheat down to the water) into your food processor fitted with the "S" blade attachment and process until a smooth batter is formed.
  2. Put your batter in a bowl, cover with a dish towel and set in a warm place until you are ready to use it.
  3. Now take the remaining ingredients except the flax seeds, and process them in the food processor until a smooth pulp is formed.
  4. Mix you pulp with your batter until they are well combined.
  5. Now add your flax flour to the batter and mix until the flax is emulsified and there are no lumps or clumps remaining.
To form your crackers
  1. Separate on to 3 teflex sheets if you are using an excalibur dehydrator (about 3 heaping cups per tray).
  2. In all other dehydrators the crackers when spread should be about ¼ inch thick.
  3. Spread evenly and cut into desired size and shape.
  4. Dehydrate for 6-8 hours at 110 - 115 degrees.
  5. Flip onto mesh screen and remove the teflex sheet carefully.
  6. Allow your crackers to dry another 8 - 10 hours.
  7. Once they are dry you may choose to take them out when they are still slightly soft for a flat bread or let them go even longer to become crispy crackers.
  8. Store in an airtight container.
  9. Refrigerate to keep them really fresh, or store them in the pantry for up to 2 weeks.
  10. Bon Apetit!
Suggested accompaniments
  1. Pesto, sundried tomato marinara spread, cheeses, avocado, pates. etc.
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