Ingredients:
1 1/2 cups buckwheat soaked 6 hours, rinsing ever 30 minutes for the first 3 hours, sprouted 3 days, rinsing twice daily (dehydrate if storing)
Preparation:
1. put through juicer with blank plate
2. put ball of dough between 2 teflex sheets and roll 1/8-1/4-inch thickness
3. remove top sheet and score with a butter knife
4. dehydrate at 95F
