Comment by James Simmons on February 26, 2010 at 1:26pm

Looking for something crunchy? Try this Italian-style flax cracker.

Comment by Tami Davies on February 26, 2010 at 4:18pm

Sounds delicious and easy to make. Thanks Colleen!!!

Comment by Pauline Curtis on February 27, 2010 at 12:45pm

I've made these before, but without buckwheat. It was really helpful to see how you did the buckwheat. Watching it is so helpful. What a wonderful service. Thank you very much!

Comment by Pamela Schneider on February 28, 2010 at 8:10am

Am looking forward to making these's crackers . Wanted to know what kind of Dehydrater you use ?
Pam

Comment by kathryn moon on March 24, 2010 at 9:38am

Is there a certain amount of water that you soak the flax in? I haven't caught that here or in the book. Thanks, Kathryn

Comment by James Simmons on March 26, 2010 at 1:01pm

The ratio of water to buckwheat or flaxseed is the same; it is 2 cups water to 1 cup grain or seed. Soak for 24 hours before draining the water and rinsing the buckwheat. You won't have to drain the flaxseed or rinse it because it will become gelatinous and will bind everything else together in the recipe found in the book. Jim

Comment by Faye Mayberry on January 10, 2011 at 4:19am

I'd like to try these crackers but don't have buckwheat on hand right now. Will it work to substitute regular wheat?

Comment by James Simmons on January 10, 2011 at 4:53am

Faye, hulled buckwheat (without the shells) works much better in this recipe. Most health-food stores carry them or can order them in. Even a local grocer can order them in. Regular wheat will nearly break your teeth in these crackers, unless perhaps you grind it first. You could certainly do that. Let me know how it works for you! Jim

Comment by Faye Mayberry on January 10, 2011 at 5:01am

Well, I'll wait for the buckwheat then. Thanks for the quick reply. Can't wait to try them.

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