Raw Seed Wafers

By Cathe Olson

seed wafersA friend of mine during her first trimester of pregnancy asked me why no one sold a cracker that contained all the nutrients she needed since crackers were the only thing she could keep down. Here is that cracker! It provides protein, essential fatty acids, vitamins, and minerals. These are actually dehydrated rather than baked to keep from destroying enzymes and nutrients. Feel free to substitute any grain, bean, nut, or seed you have on hand.

1/3 cup lentils

1/3 cup whole buckwheat groats

1/3 cup sunflower or pumpkin seeds

1/4 cup sesame seeds

1/4 cup flaxseeds

Place lentils, buckwheat, and seeds in a quart-size jar or bowl. Fill bowl with water (about 3 1/2 cups) and let soak overnight.
Preheat oven to 250ºF. Line a large baking sheet with parchment paper. Drain seeds. Place soaked seeds in blender with just enough water to allow mixture to puree. Blend until smooth. Spread mixture on prepared baking sheet about 1/4 inch thick. Bake for an hour or two. When mixture is stiff enough, remove the wafer with parchment paper from baking sheet and place it directly on oven rack. Bake until crispy (about 4 to 7 more hours). Break into pieces. Eat plain, or with butter, nut or seed butter, or cream cheese.

Makes about 2 1/2 dozen

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