Ingredients:

• 1  cup ground flaxseed

• 3  cups filtered water

• 2 cups buckwheat soaked overnight, then drained

• 1 bunch kale, finely chopped

• 1 cup coconut flour

• ¾ cup nutritional yeast

• 2 tsp oregano

• 2 tsp dill

• 1/8 tsp sea salt

• 1/8 tsp black pepper

Directions:

• Mix the water and ground flaxseed in a bowl. Set aside

• Process soaked buckwheat in food processor until they are a fine meal. Remove and place in a large bowl.

• Add nutritional yeast, coconut flour, oregano, and dill to almond meal. 

• Mix in kale.

• Add flax and water mixture. Mix well by hand.

• Spread ¼ inch think on dehydrator sheet.

• Set to 115 F and dehydrate for about 8 hours.

• Flip after 4 hours.