Crispy gluten free savoury biscuits. They happen to be raw too!

I first came across the recipe for dragon crackers in this amazing book:crispy

Raw by Charlie Trotter and Roxanne Klein While I’ve made the crackers their way, I don’t always have all the ingredients, so i started playing around a bit with what I had in the pantry and this is my version of Dragon Crackers by these gorgeous authors. Thanks for your inspitation Charlie and Roxanne!

Based upon a These can be made in a dehydrator or in the oven

Ingredients

1 cup raw buckwheat kernels

½ cup raw sunflower or pumpkin seeds

Combine then soak both of the above overnight in 2.5 cups filtered water. The next day drain the soaked seeds and grain in a sieve and rinse under running water. Set aside

2 tablespoons tamari wheat free soy sauce
1 tablespoon maple syrup
11 /2 teaspons chilli flakes
1 teaspoon garam masala
½ red onion finely chopped
1 clove squished garlic
¼ cup chopped parsley
Salt and pepper to taste

Extra black sesame or sunflower seeds to sprinkle over

In a food processor, combine half the drained seeds and buckwheat, tamari, maple syrup, chilli, garam masala, red onion, garlic and parsley. Whizz until a little chunky. Add the remaining seeds and buckwheat but have the machine on low speed and just combine. You still want whole grains and seeds.

If using a dehydrator, spread the mixture ½ cm thick over two non-stick sheets. Mark into squares with the back of a knife.
Sprinkle over some extra seeds like black sesame or sunflower seeds.

Dehydrate 24 hours, turning once during the dehydration time.

If using an oven, layer 2 sheets of baking parchment onto 2 biscuit sheets. Spread the mix onto the baking parchment ½ cm thick. Mark into squares with the back of a knife.

Sprinkle over some extra seeds like black sesame or sunflower seeds. Bake in the coolest possible oven for 6-12 hours or until crispy. You will have to turn them once as they dry out. Don’t let them burn!

Break them into squares once drying is complete. I store mine in a container with a dry pack sachet to keep them crispy.

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