Recipe: Sprouted Lentil “Rye” Crisps
by Master Live Food Chef Barbara Kessler of Rawfully Tempting
Lentils and buckwheat are easy to sprout in a Mason jar, using sprouting lids. Click HERE for directions on sprouting buckwheat. Lentils take a bit longer, but don’t need to be dehydrated.
I suggest sprouting and dehydrating buckwheat in advance, and storing in freezer. Now its available whenever you need it. It makes a wonderful flour for cookies, breads, pizza, etc. Please feel free to comment or question below. I love to hear from you!
Spread mixture onto non-stick dehydrator tray, using offset spatula. (Dip spatula in water periodically for easy spreading)
Sprinkle with black or blonde sesame seeds and ground fennel seeds. (or use poppy, minced onion, ground garlic, etc).
Dehydrate at 125 degrees F for one hour. Continue to dehydrate at 110 degrees F for 2-3 hours.
Flip crackers over onto another sheet, peeling off non-stick sheet. Sprinkle with more garnish.
Score into cracker squares and continue to dehydrate until dry and crunchy. (up to 24 hours depending on preference, weather and humidity).
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In 2015, there were 679 people at or over the age of 100 living in Wales. Sardinia, which boasts the highest number of centenarians anywhere in the world, has 6 centenarians for every 3,000 people. That is literally 10 times more than in the U.S., where the ratio is 1 centenarian per 5,000.1
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