3/4 cup Buckwheat
3/4 cup Sunflower seeds
3/4 cup Pumpkin seeds
3/4 cup Flax seeds
1/4 cup Sesame seeds
2 Tbsp Olive oil
1 tsp of sea salt
1/2 tsp of smoked paprika
1/2 tsp of sweet paprika
1/4 tsp cumin
Herbs to taste. In my case tarragon.
1- Soak buckwheat, sunflower and pumpkin seeds together for a couple of hours. In a separate bowl soak the flax seeds, for the same amount of time.
2-Drain and rinse the buckwheat mixture.
3-Drain the flax seeds (if there is any water left), place it in a blender and blend until it becomes a big clump and half of the seeds are broken into bits (it happens quite quickly when using a high speed blender).
4-Mix all the seeds in a large bowl, except sesame seeds.
5- Put it in a blender again. Blend until seeds are broken into bits. Part of it will look a bit like a paste.
6- Put everything back in to the bowl and add the rest of the ingredients. Making sure it is mixed well.
7- Using a parchment paper, spread the mixture evenly and thinly.
8- Place in a dehydrator. Dehydrate for 6 hours (bellow 45C), turn it around, peel of the paper and cut into desired sizes. dehydrate for another 7 hours. Check, if not crunch dehydrate for a bit longer.