This is a raw recipe, which took some planning and patience. Well worth the wait. Feeling so grateful.
1/4 cup avocado oil (or olive oil if you prefer)
3 Tbsp raw agave nectar
2 Tbsp wheat-free tamari (I like coconut aminos)
1 Tbsp sesame oil
1 Tbsp filtered water
1 Tbsp crushed garlic or garlic powder
1 tsp cayenne
Cut into wide, thin strips about 1/4-1/2 inch thick using a mandoline or knife. Mix together oil, agave, tamari, water, garlic and cayenne. Marinate eggplant in liquid for 30 minutes. Then, lay strips on non-stick dehydrator trays. Dehydrate at 105-110F for 12-15 hours or until reaching your desired crispiness. Can keep in airtight container at room temp for 2 weeks.
4 cups buckwheat groats(soaked)*
1/4 cup filtered water
2 Tbsp avocado oil (or olive if you prefer)
1 tsp nutritional yeast
1/2 cup ground flax seeds
2 tbsp sesame seeds
1 tsp sea salt ground
2 Tbsp ground almonds
2 Tbsp ground walnuts
*soak 4 cups groats in 8 cups water covered for 2 hours. Drain & rinse.
To make Buckwheat Crisp-bread:
In a food processor or high-speed blender put soaked groats, water, oil, nutritional yeast & salt until smooth. Move mixture to bowl. Add flax ground flax seeds, sesame seeds, ground walnuts & ground almonds stirring well. Set aside for 15 minutes until the mixture swells up. Spread out on non-stick dehydrator sheets with spatula. Spread dough evenly, about 1/4 inch thick. Score into desired sized pieces. Dehydrate at 110F for 10 hours until firm. Flip onto mesh sheets and dehydrate again at 110F for 4 more hours. Can keep in airtight container at room temp for 5-7 days.
Plate to serve: eggplant bacon, buckwheat crisp-bread can be enjoyed with some organic ghee and jam if you wish. I used prockly pear jam, which was homemade by a relative in Arizona. A side of pear or other fruit goes nicely with this meal. Hope you enjoy this meal and every meal.