And I am still in prep mode for camping 🙂

Spicy Tostadito Shells covered with guacamole… can’t wait to eat all these spicy delicious treats up 🙂

Ingredients:

2 cups sprouted buckwheat

2 Roma tomatoes

1 Tbsp chilli flakes

1 tsp sea salt

Method:

Blend all ingredients in a blender until smooth and thick.  On a lined dehydrator tray spoon 3 inch diameter and 1/4  inch thick rounds.

Dehydrate for 12 hours at 118 degrees Fahrenheit – I turned them over half way through.

Very spicy and light and crisp… yummy

Ally x

Giving credit where credit is due…

Tah Jenny Ross from Raw Food Basics