Buckwheat Sunflower Seed Crust and Sweet and Spicy SunBucks

A few days ago I made Buckwheat Sunflower Seed Pizza Crust from the book Eating Raw (pg. 212).  It was pretty good as a crust for my raw marinara sauce, however, I have decided that sometimes part of the problem with raw recipes is that we try to "copy" a recipe that we ate cooked, rather than try to create something new of our own.

  Today, I took one out of the freezer to try a new idea. (They were great, right from the freezer.) My idea was to combine the spicy taste of the crust with a sweet taste of coconut. Take a look at the crust/cookie recipe, then read the new recipe underneath.
Buckwheat Sunflower Crust

1 cup of buckwheat groats, soaked 1 hour to overnight
1 cup sunflower seeds, soaked at least 1 hour to overnight
3 TB flax seed, ground
2 1/2 TB herbs such as oregano, parsley, and thyme
1 TB lemon juice
1/4 tsp crushed red pepper
1/4 tsp black pepper
1 TB nama shoyu

1. Drain buckwheat and sunflower seeds and rinse twice, drain again
2. Combine all ingredients in food processor with S blade for at least 20 to 30 seconds or until a chunky but unified batter forms. 
3. Divide batter into 8 equal portions.  Flatten with hands or oiled glass and then place on Teflex-lined dehydrator trays. Dehydrate at 110 degrees for 15 to 18 hours, flipping midway through. 
4. Serve with a variety of sauces.

Sweet and Spicy SunBucks

Using the recipe from the pizza crust, rather than divide into equal portions, pick up about two TBS with a spoon and flatten with your hand to form cookie-shaped SunBucks.  When cooking is complete and SunBucks have been chilled (frozen, if you prefer), ice them with Artisana Organic Coconut Butter.  They have a hint of spicy from the SunBuck cookies and the sweet from the rich Coconut Butter.  They were very good and unfortunately, I thought about taking the photo too late.  I will try to grab a photo next time.  Give them a try and let me know what you think.