2 cups buckwheat, soaked and sprouted
6 dates, soaked in 1 1/2 cup water (reserve soak water) for 20 minutes
1 teaspoon salt
1 cup flaxseed, ground
Combine all ingredients except flaxseed in the food processor. Pulse briefly, then process until well mixed. Add ground flax and process again. Add extra water if needed to work the dough smoothly. Spread 2 1/2 cups of mixture on each of 2 non-sticksheets; score. Dehydrate at 105 °F for six to eight hours or overnight. Flip; remove non-sticksheet; continue to dehydrate one to two more hours or until done.  It should be somewhat chewy and not too dry.
How to Sprout Buckwheat Buckwheat needs to be raw, with the black hulls removed. Place buckwheat in a bowl, with a 4:1 ratio of water to buckwheat and soak overnight. Be sure the bowl has extra room in it as the buckwheat expands. The next day, rinse the buckwheat and place in a strainer.  Rinse twice a day until the buckwheat has sprouted and the sprouts are about half the length of the seed. Set buckwheat aside to drain while preparing the other ingredients.Variations:Add grated or pureed vegetables such as zucchini, carrot, onion, celery, etc. This will affect wetness and drying time as vegetables will add water content. Spices or herbs such as Italian seasoning, onion andgarlic (pureed or powder) can be added as well.

4 cups almond pulp
1 zucchini, peeled
1 large carrot
½ cup onion
1 teaspoon salt
1 stalk celery, chopped
2 teaspoons Italian seasoning
½ cup sunflower seeds
1 cup flax seeds, ground
Blend zucchini, carrot, onion, celery, salt and Italian seasoning in blender. In a large bowl, add blended vegetables and seasonings to nut pulp. Stir inground flax seeds Stir in sunflower seeds. Spread onto non-stick sheets. Score into sandwich-sized slices or triangles for half-sandwiches. Makes five cups of bread dough. Three cups will fill one non-sticksheet. Dehydrate at 105°Fon non-stick sheets for 2-3 hours. Flip onto mesh sheet and continue dehydrating until chewy but firm. Double the recipe and make 3 sheets and a third of another sheet.  This keeps nicely in the freezer in an airtight container for months.


4 cups pulp from carrots, beets or other juiced sweet vegetables*
1 cup date paste
½ teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon ginger
½ teaspoon vanilla powder
¼ teaspoon salt
1 cup flaxseed, ground
1 teaspoon psyllium powder
1 cup raisins
Knead all ingredients except psyllium, flax seeds and raisins in large bowl. Add flax seeds and knead until well mixed. Add psyllium and knead until mixed. Add raisins and knead until mixed. Shape into loaf (4” x 3” x 12”) or press into plastic wrap lined loaf pans as molds and remove. Slice into ½ inch thick slices,and place them on mesh sheets. Dehydrate at 135°F for 45 minutes. Turn down to 105°Fand continue dehydrating 8 -10 hours until firm.*It takes about 10 carrots plus 1 beet to make one recipe.  This is a good way to use juice pulp*

1 cup almonds, processed in food processor into a powder
2 zucchini, peeled
1 teaspoon salt
½ teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons nutritional yeast
2 cups flaxseed, ground
1 teaspoon psyllium powder
½ cup sun-dried tomatoes, soaked for 1 hour
½ cup olives
Blend zucchini, salt, garlic powder, onion powder, and nutritional yeast in blender. Transfer to large bowl. Stir in ground almonds. Add flaxseed, and stir until well combined. Add psyllium and knead until well combined. Fold in sun-dried tomatoes and olives. Form into a loaf on non-stick sheet, or press into mini loaf pans lined with plastic wrap and remove from mold onto non-stick sheet. Slice into ½ inch slices. Place slices on mesh sheets and put in dehydrator. Dehydrate at 135°F for 45 minutes and then at 105°F for 8-10 hours or until firm but chewy.
Butter
4 tablespoons coconut oil
3 tablespoons flax oil
1/4 teaspoon salt
1/8  teaspoondried dill
Stir all ingredients together in a bowl, and chill in refrigerator for 5 minutes. Stir again every 5 minutes until mixture thickens to keep the salt from settling in the bottom of the bowl.  Store in refrigerator.


6 squash  (yellow if preferred, but zucchini is good too)
2 yellow onions
2 teaspoons salt
2 cupsgolden flax seeds, ground
Shred squash in food processor, and place in large bowl. Mince onions, and add to bowl. Add salt, and massage with hands. Add ground flaxseeds, and mix until thoroughly combined and dough-like. Spread on dehydrator trays lined with non-stick sheets. Dehydrate at 105°Ffor 2-4 hours. Flip, and remove non-sticksheets. Dehydrate for an additional 12-14 hours, and slice. Store in airtight container in freezer

1 cup 1/4 inch carrot rounds
1 clove garlic
2 cups roughly chopped tomato
2 stalks celery
1/2 cup onion roughly chopped
1 small red bell pepper
1 teaspoon Italian seasoning
2 tablespoons lemon juice
1 teaspoon salt
1/4 cup parsley. minced
1 tablespoon fresh oregano, minced
2 cups flax seeds, ground
Combine first 9ingredients in food processor until pureed. Pulse in the parsley and oregano Add flax seeds, and process until well combined Spread 2 cups about 1/4 " thick on non stick sheet on dehydrator tray. Make sure it will fit in gallon freezer bag if you want to freeze it. Use less than 2 cups for a thinner crust. Dehydrate at 105°F for 8 hours. Flip and remove sheet and continue drying 7 -8 hours or until firm.(Shorter if thinner, longer if thicker) For large pizza, spread into large circles, about 1/4 inches thick For mini pizza, use 1/3 cup measuring cup to pour into small circles These crusts can be dehydrated on the non-stick sheet until finished for a moister crust or flipped on to a mesh tray when dry enough and dehydrated longer until crisp.