• 2 C Sprouted Buckwheat
• 3/4 C Flax Seeds (soaked)
• 3/4 C Carrots
• 1/2 C Olive Oil
• 1 tsp Curry
• 1/2 tsp Rosemary (dried)
• 1/2 tsp Thyme (dried)
• 1 Clove Garlic
• 1 tsp Sea Salt
• Sesame Seeds (optional)

1. Shred the carrots in a food processor until they are diced.
2. Add remaining ingredients to food processor and blend well until dough-like.
3. Form into buns and place on mesh screens on dehydrator screens.
4. Sprinkle with sesame seeds if desired.
5. Dehydrate at 105 degrees for 24 hours.

These should be firm but not hard.