• Soak buckwheat groats for a few hours. Either ruse them after rinsing once, or continue to rinse until they sprout little tails in about 1-2 days.
• Grind almonds and flax seed into flour.
• Blend buckwheat with water until it forms a paste.
• Mix everything together in a mixing bowl until it forms a big dough ball. Add more coconut flour if the dough is too sticky.
• Take a little piece of dough at a time, roll into a ball, then roll it in-between your hands into long sticks.
• Dehydrate at 115 degrees for about 24 hours or until crispy.

Adding additional flavors

• Mix 1/4 cup of water with 1 tbsp flax seed and let it soak until it gels.
• Brush the gel onto the pretzels and sprinkle on either sea salt, sesames seeds, or cinnamon/coconut sugar.