>> 1 cup powdered yellow dock seed
>> 1 cup powdered lamb’s quarter seeds
>> 2 cups flour of your choice (spelt is best)
>> 1 tsp sea salt
In a bowl mix together the crushed yellows dock seed, flour and salt. Add in water very slowly until the dough is pliable (not sticky). On a well-floured surface roll dough thinly. Cut into desired shapes. Then transfer them onto a well-greased baking sheet.
Bake 10-12 minutes at 375°F or until crisp.
Wild Fungi in Recipe:
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