Pinto Veggie Crackers

Pinto Veggie Crackers

Equipment Required

  • food processor
  • food dehydrator


· 1⁄2 c Bob’s Red Mill Organic Creamy Buckwheat

· 1 c pinto beans, cooked, drained (reserve 1⁄8 cup water from cooking beans in case needed)

· 1 c celery tops, coarsely chopped

· 1⁄3 c red bell pepper, coarsely chopped

· 1⁄3 c green bell pepper, coarsely chopped

· 1⁄2 c onion, coarsely chopped

· 1 small handful cilantro, fresh

· 1 teaspoon sesame seeds, roasted

· 1 tablespoon sunflower seeds, raw

· 1⁄4 c pepitas

· 1 tablespoon golden flax meal

· 1 tablespoon parsley, dry (or the equivalent of fresh parsley)

· 1⁄4 teaspoon paprika

· 1⁄4 teaspoon Mrs. Dash Table Blend

· 1⁄4 teaspoon garlic powder

· 1⁄4 teaspoon onion powder

· 1⁄2 teaspoon Mexican oregano

· 1⁄2 teaspoon chili powder

· 1⁄4 teaspoon cumin

· 1⁄4 teaspoon salt (yes, you need just a little bit because of the beans)

· 1⁄4 teaspoon black pepper, fresh ground


Put the buckwheat in the food processor and pulse a few times.

Add the beans and pulse a few times, scraping the bowl in between.

Add the nuts, seeds and flax and pulse a few times, scraping the bowl in between.

Add everything else and continue pulsing and scraping the bowl until everything is well incorporated and you are happy with the texture. You can add more of the bean cooking liquid if the mixture is crumbly. It should be a fairly dry paste. Spreadable, sticking together, but not runny.

Spread mixture on ParaFlexx sheet on a dehydrator rack. I scored mine to make 16 crackers.

Dehydrate for 2 hours at 145 degrees. Flip crackers onto mesh grid and continue dehydrating at 125 degrees for another two hours.


When using a dehydrator, times vary. The length of time is determined by how much ambient humidity is in the air and how much moisture is in the food you put in it. Since I made one full sheet and a little bit on a second, the above time is how long mine took. If you make several trays at one time, adjust the time accordingly.