Buckwheat and Turmeric Crackers

Since getting my dehydrator I have really enjoyed making my own crackers and breads. Not only do I love the actual process of making them, I love knowing exactly what is in them, knowing they really are a whole food and free from gluten, artificial flavours or preservatives. Making raw crackers is so versatile and I love using up what vegetables I have left over at the end of the week and trying to flavour combinations! This is a delicious crunchy cracker with all the flavours of curry and earthy goodness. I haven’t tried making them in a conventional oven, but I am sure you can!



  • 1 cup of sunflower seeds
  • 1 ½ cups of buckwheat
  • 3 carrots chopped
  • 1 zucchini chopped
  • 2 teaspoons of curry powder
  • 1 teaspoon of turmeric
  • 1 teaspoon of salt
  • 1 teaspoon of tamari
  • 1 tablespoon of olive oil
  • 1 tablespoon of flaxseed meal

Soak the sunflower seeds and buckwheat for 4 hours and then strain and rinse well.

Place the buckwheat and seeds in your food processor and process until they break down. Add all the other ingredients except for the flaxseed meal and process until you have a relatively smooth paste- its ok if it still has some texture, but make sure everything is well combined.

Add the flaxseed meal and process for another few seconds just to combine.

Line 1-2 dehydrator trays with teflex sheets and then spread the mixture evenly over the two sheets. I made mine about 1 cm thick.

Place in the dehydrator for 8 hoursat 105 degrees and then flip and remove the teflex, dehydrate for another 2-4 hours or until dry and crunchy.

Enjoy with dips or topped with avocado. Store in an airtight container for a few weeks.