Raw Beets Cracker


Yield: 18 crakers



- 1¾ cups sprout buckwheat

- 1¼ cups activated sunflower seeds

- 1 cup activated pumpkinseeds

- ¼ cup activated chia seeds

- ¼ cup activated poppy seeds

- ¹⁄³ cup activated flaxseeds

- 1 cup beet juice pulp

- ½ cup fresh lemon juice

- ½ cup extra-virgin olive oil

- 2 tablespoons psyllium husks

- 2 tablespoons fresh beet juice

- 4 teaspoons pink salt

- 4 cups water



1. Mix in a food processor all the ingredients.

2. Set aside for 30 minutes. Spread the dough on three dehydrator sheets in thin even layers.

3. Dehydrate at 118°F or the closest setting on your dehydrator for 4 hours, until the dough is dry enough to lift off the dehydrator sheet. Flip the crackers and place them directly on the dehydrator rack without the dehydrator sheet for 1 hour.

5. Cut the crackers into rectangles roughly 4 x 3 inches.

 Return the crackers to the dehydrator for 24 hours or until completely dry and crisp.

6. Let cool, then store in an airtight container at room temperature for up to 3 months.


Radiantly Alessandra