Jo-i's buckwheat crackers

Recently we went for a raw lunch at good friends, we were served these delicious crackers so I had to have the recipe and share it with all of you...

To get your sprouts ready:
Soak 2 cups of buckwheat for about 20 minutes. Rinse and drain. Sprout for 48 hours.
Then put into dehydrator for 24 hours. You will be left with crunchy sprouts. Store in a glass jar.

Crackers:
2 cups crunchy sprouts
200ml almonds
200ml sunflower seeds
1 TBS salt
1 TBS honey
1 onion
Enough water to make a paste.
1TBS of garlic powder

Take all dry ingredients and grind to a powder in blender. Add other ingredients. Spread onto dehydrator sheets or oven pan if you will dehydrate in oven and smear thin. Dehydrate overnight, turn over and dehydrate for a further 2 hours.