This was a lovely mistake. I was attempting to make apple-cinnamon grawnola. I'm so used to making grawnola with dehydrated buckwheat groats (simply adding fruit and syrup to the dry groats then dehydrating), but this recipe called for soaked b.g. and I misread the recipe and didn't realize that the syrup was to be added to the soaked groats- not processed along with it! If the groats would have been dry it would have been fine. So, the outcome was bread/toast. It's the tastiest mistake I've made this year.
**The texture is soft like bread, similar to Ezekiel bread.
These are based on Brendan Bazier's crackers which he bakes in the oven but I dehydrated mine and they turned out great!
I've been experimenting with dehydrated breads and have finally found one that works well, for me anyway. When the bread is finished, it has a light brown/gold color with flicks of white (quinoa) and a slightly sweet taste.
Sweet yet zippy, I served these crackers New Year's day to rave reviews. Easy to make. very different from usual crackers.