Monday, July 19, 2010

Dough for Pizza or Pizza Crackers #2

1/2-1 dl chia seeds, soaked in 2-3 dl water
2-3 dl buckwheat grains, soaked
1 tomato
1 1/2 dl sunflower seeds, soaked
herbs, for example basil and oregano
Himalaya salt
1 garlic clove
4 sundried tomatoes

Process in a food processor into a dough.
You can process the dough until it gets really smooth, or stop when it still has some texture. It will keep together either way since you have the chiaseeds with its gel in it.

If you like you can add some whole cedar seeds or pine nuts to the dough after the processing is done.

Drop for crackers or spread for pizza onto non-stick baking paper and dehydrate in a dehydrator in 40 °C (104 °F) for 6-12 hours.