3 cups sprouted buckwheat groats*
(from 1 cup dry buckwheat—directions follow)
1 cup carrots, rinsed, scrubbed, and chopped
5 tablespoons Spectrum walnut oil
1/4 cup sweet yellow onion, rinsed and chopped (optional)
4 tablespoons green onion, rinsed and chopped
4 tablespoons raw almonds, chopped
4 tablespoons pumpkin seeds
4 tablespoons sunflower seeds
3 tablespoons sesame seeds (optional)
2 Medjool dates, pitted
1/2 teaspoon Himalayan or Celtic salt
1/4 teaspoon black pepper
Additional sesame seeds for topping.
*Note: Sun Organic sells buckwheat in 1, 3, and 25lb bags.
(This is also a good source for hulless sprouting barley and oats.)
Hulled buckwheat (buckwheat groats) only needs to soak for sixty minutes. (Buckwheat with hulls is used to make buckwheat greens, and this requires 8-10 hours or soaking.) In 1½ days the buckwheat will be ready to use. So if you want the cakes on Saturday for dinner, start soaking Thursday evening before going to bed, and they’ll be ready to use on Saturday morning.

Put one cup of buckwheat groats in a mason quart jar and fill to the top with pure water. After one hour, pour buckwheat and water into a strainer and rinse well with cool tap water. Give a final rinse with pure water. Drain well. Cover strainer with plastic bag. Rinse and drain well two times each day until they’re ready.

When the tails on the buckwheat are about 1/4 to 1/2 inch long they are ready to eat. They can then be stored in the fridge for 3 days. Each day they will need to be rinsed, drained, and kept covered.
Rinse buckwheat with pure water and drain well.
Put in food processor and puree until smooth.
Transfer to a large bowl.
Put carrots and onions into food processor and process until nearly pureed. Add almonds, pumpkin seeds, sunflower seeds, optional sesame seeds, dates, oil, and salt, and mix to desired texture. (The chunkier the nuts are the more texture will be in the bread.)
Combine with buckwheat, and mix thoroughly.
Use a Teflex sheet on top of a mesh sheet on a dehydrator tray.
Spoon dough into a cookie cutter, pressing dough to a thickness of about 1/2 inch.
Sprinkle sesame seeds, a little extra pepper and salt on top, pressing lightly. Remove cutter gently.
Place in dehydrator at 145 degrees for 30 minutes only. Don't let it go longer or you will cook your seed cakes. (This higher temperature seals the outer layer and warms up the inside.)
Then lower temperature to 105 degrees and dehydrate for 1 and 1/2 hours. Then flip* cakes over and continue to dry on the mesh sheet for an additional 1 and 1/2 hours, or longer, for a drier cake.
Use a Teflex sheet on top of a mesh sheet on a dehydrator tray.
Spread the dough onto Teflex sheet and spread out evenly to about 1 inch thick.
Apply a piece of plastic laid on top, and press the dough by hand or use a rolling pin to make desired thickness.
Remove plastic.
Sprinkle with sesame seeds, an extra sprinkle of salt and pepper, and pat down by hand, first laying the plastic on top.
Place in dehydrator at 105 degrees for 2 hours, and flip* bread over and continue to dry on the mesh sheet for an addi-tional 1-2 hours.
Remove from dehydrator, and with a knife, cut into pieces of any size.

*How to Flip: Place a 2nd mesh sheet and dehydrator tray on top of cakes or bread in that order. Lift both trays together, and turn over. Lift off the bottom tray and the mesh, and then the Teflex sheet. Voila!