Ingredients:

• 2 cups almonds, soaked 8 hours or more
• 1 cup filberts or pecans, soaked 4 hours or more
• 2 cups sprouted buckwheat grouts (takes about 1 ½ days)
• 1 cup pumpkin seeds, soaked 2 hours
• 1 cup sunflower seeds, soaked 2 hours
• 1 cup dried cranberries
• 1 apple, cored and chopped
• 1 and a half cups dates soaked in 1 cup water
• 1 tbsp lemon juice
• 1 tbsp orange zest optional
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp sea salt

Method:

In food processor place the apple, date paste, lemon juice, orange zest, vanilla, cinnamon, salt and ¼ cup sunflower seeds and grind until fairly smooth. Transfer the mixture to a large mixing bowl. Add ¼ cup sunflower seeds, all the buckwheat grouts, nuts to the food processor and coarsely chop in a few quick pulses. Add to the first mixture. Add all remaining ingredients and combine well.
Spread on dehydrator screens. Dehydrate 8 to 12 hours. Cool, break into pieces and store in an air tight container.

You can add honey or pure maple syrup if you want them sweeter. Leave out the sweetener and spices, then add herbs for a more savoury cracker. Feel totally free to experiment. My latest batch had tiny chocolate chips and dried blueberries. I use my crackers as my bread substitute topped with everything; chocolate, hummus, sardines or broken into croutons in salads.