buckwheat flatbread

1 cup raw buckwheat groats (soaked overnight with 1 teaspoon fresh lemon juice and filtered water)

2 cups organic cauliflower, carrots, or broccoli, cleaned and chopped

2 teaspoons apple cider vinegar

1/2 teaspoon Celtic sea salt

1 tablespoon fresh herbs of choice (basil, oregano, and chives work well; it is best to mix and match, as oregano alone would be a bit strong, but oregano and basil is a nice mix)

Place buckwheat, lemon juice, and filtered water in a large bowl and allow to sit overnight. In the morning, strain and rinse the buckwheat. Place the buckwheat, cauliflower or carrots or broccoli, apple cider vinegar, salt, and fresh herbs into a food processor and blend for a minute or two until all is smooth and combined.

Pour onto a rimmed and lined baking pan. Smooth out into a rectangle and about 1/2 inch thick. Bake at 350ºF for 25 minutes. Remove and allow to cool, cut, and enjoy.