This amount of dough yields 10 (1/2 cup) 6 1/2″ circular breads.
The night before I soaked the buckwheat, flax seeds and corn in three separate bowls. Soaking the corns helps to soften the kernels.
You can take the buckwheat to the next nutritional level by sprouting them before continuing with the recipe. This will take an extra day or two.
When you are ready to use the buckwheat, drain and rinse the tarnation of out of them. It will take about 5 minutes. Make sure that the water runs clear and you don’t detect any mucilage dripping from the mesh strainer.
Strain the corn.
In a food processor, fitted with the “S” blade, combine the buckwheat, corn, oil, flax, garlic, salt, cumin, rosemary and thyme. Process until it reaches a dough-like consistency.
On non-stick sheets that come with the dehydrator, spread 1/2 cup of batter into a 6 1/2″ circle.
If you struggle with making perfect circles or question how big 6 1/2″ is… create a template. (shown below).
Using a black sharpie pen, I took the ring from my Springform pan and traced it onto a piece of paper. You want to use a marker of some sorts so you can see it through the non-stick sheet.
Slide the paper under the non-stick sheet and use this as a template. Move the sheet to all 4 corners as you make the wraps. Remove the paper when done and save for your next creation!
Option: sprinkle extra Italian seasoning on the surface of the wrap before drying.
Dehydrate at 145 degrees(F) for 1 hour, then reduce the temp to 115 degrees (F) for a few more hours, long enough so they dry enough to turn over onto the mesh sheet and peel cleanly off the non-stick sheet. Continue to dry for another 3or 4 hours or so. Keep an eye on them and test their flexibility. They shouldn’t be tacky when touched and should remain flexible.
Any leftover wraps should be wrapped individually, slid into a ziplock bag, and stored in the fridge for 5-7 days.
Yields 1 1/4 cups of filling. Place the dried tomatoes and sunflower seeds in bowls, covered with enough water to cover them. Allow them to soak.
Soaking the sun-dried tomatoes helps to soften them for blending purposes.
Soaking the sunflower seeds softens them and also reduces the phytic acid, making them easier to digest.
Once ready to construct the dish, drain and discard the soak water from both.
In a food processor, fitted with the “S” blade, combine the tomatoes, sunflower seeds, nutritional yeast, garlic, seasoning, lemon, oil and salt. Process until it forms a thick paste.
Place a wrap in front of you. If the edges dried a bit too much, dip your finger in water and moisten the edges so them don’t crack. Place 3 Tbsp worth of pizza filling on half of the wraps, leaving a 1/4″ boarder.
Fold the wrap in half… gently! If any sections of the bread form small crackers or tears, smooth them over with a damp finger. Don’t worry about them needing to look perfect. If you look at cooked pizza pockets, there are times that the filling oozes out during the cooking process, which gives it that rustic yummy look.
Place the wrap on the mesh sheet and slid back into the dehydrator at 115 degrees (F) for 2-4 hours.
They can be eaten right away but the drying/warming process developed all the rich flavors in the pocket.
Store leftovers in the fridge, wrapping individually so they don’t stick to one another.
You can warm leftovers by placing them back in the dehydrator on 145 degrees (F) for 30-60 minutes.