Raw Food Wednesday Lunch 7/09
We made these a pizza shells a couple of weeks ago and keep them in a sealed container -- they'll last a very long time, which is a good thing.
You start out by soaking the buckwheat groats, and then sprout them for 2-3 days
When they're ready, they're pureed in the vita-mix along with the other ingredients (recipe below), and dehydrated.
then it just a question of what you want on your pizza, in this case it was cashew cheese...
lettuce and tomato
Raw Pizza Shells
1 cup of buckwheat, sprouted
1/2 cup of pumpkin/sunflower/almond (whatever you like)
1/4 cup sun-dried tomatoes, soaked
1 small tomato
1 tsp. olive oil
1 tsp. jalepeño
1 tsp. thyme
1 tsp. nama shoyu
Process the sprouted buckwheat in a vita-mix with at least a 1/4 cup of water, put in a large mixing bowl. Process the nuts/seed with 1/4 cup of water until smooth. Add to the buckwheat. Process the rest of the ingredients, add to the bowl, mix thoroughly. It should be somewhat thick and spreadable.
Spread out on a dehydrator sheet about 1/4" thick. Dehydrate at 105F for 4-6 hours, flip and go another 4 hours.