3 cups sprouted buckwheat groats*
(from 1 cup dry buckwheat—directions follow)
1 cup carrots, rinsed, scrubbed, and chopped
1/4 cup green onions, rinsed and chopped
5 tablespoons Spectrum walnut oil, or your favorite
4 tablespoons raw almonds, chopped
4 tablespoons pumpkin seeds
4 tablespoons sunflower seeds
2 Medjool dates, pitted
1/2 teaspoon Himalayan or Celtic salt
1/4 teaspoon black pepper
Additional sesame and sunflower seeds, and fresh black pepper and salt for top of dough
*Note: Sun Organic sells buckwheat groats in 1, 3, and 25lb bags.
Soak buckwheat for 30-60 minutes.
Note: Don't use the buckwheat with hulls—these are for making buckwheat greens.
Put 1 cup of buckwheat groats in a quart jar and fill to the top with pure water.
After soaking, pour buckwheat and water into a strainer and rinse well with cool tap water.
Give a final rinse with pure water. Drain well. Cover strainer with plastic bag. Set on counter to sprout.
Rinse and drain well two times a day until they’re ready. (Make sure all the mucilageous substance is gone before using.)
When the “tails” on the buckwheat are about 1/4 to 1/2 inch long they’re ready to eat.
They can be stored in the fridge for 3 days. Each day rinse, drain well, and cover.
Give a final rinse to buckwheat with pure water, and drain completely. Put carrots, green onions, almonds, pumpkin seeds, sunflower seeds, dates, oil, salt and pepper, into food processor using the S blade, and chop to desired texture. (The chunkier it is, the more textured the bread will be.)
Add buckwheat, and process to desired smoothness.
Use a Teflex sheet (on top of a mesh sheet on a dehydrator tray). Transfer dough from food processor to Teflex sheet and shape dough into a rectangle or round, about 1/2 - 3/4 inch thick—no more, or drying time will increase.
Tip: If you place a plastic bag on top of the dough, and press gently by hand to spread the dough, it moves like magic under the plastic.
Tidy up edges.
Sprinkle with sesame and sunflower seeds, a little extra salt and freshly ground pepper, and press in gently using plastic bag.
Place in dehydrator at 145 degrees for 30 minutes only. Don't let it go longer or you’ll start to cook your bread. (This higher temperature seals the outer layer and warms up the inside.)
Reduce heat to 110 degrees, and dehydrate for about 90 minutes.
Flip*, and continue to dry for 1 hour.
For Focaccia: put toppings on at this time, pressing in gently. Dehydrate for an additional hour. The toppings will soften.
For Bread: Continue to dehydrate for one more hour.
When ready, cut into pieces of any size, serve, and enjoy.

Use a Teflex sheet (on top of a mesh sheet on a dehydrator tray).
Spoon dough from food processor into a cookie cutter, pressing dough to a thickness of about 1/2 inch.
Sprinkle on sesame seeds, a little extra pepper and salt, pressing lightly. Gently remove cookie cutter.
Place in dehydrator at 145 degrees for 30 minutes only. Don't let it go longer or you’ll start to cook your seed cakes. (This higher temperature seals the outer layer and warms up the inside.)
Reduce heat to 110 degrees, and dehydrate for about 90 minutes.
Flip*, and continue to dry for 1 hour, or longer for a drier cake.
*How to Flip: Place a 2nd mesh sheet and dehydrator tray on top of cakes or bread in that order. Lift both trays together, and turn over. Lift off the bottom tray and the mesh, and then the Teflex sheet. Voila!