Soak the buckwheat for a few hours. Ideally, let it germinate for 1-2 days. Grind the seeds and set aside (we used a high speed blender, pulse function). Peel and cut the Jerusalem artichokes in small cubes. Process buckwheat with Jerusalem artichokes, garlic, oil, oregano, salt and pepper. Add the moist mixture to the dry ingredients, add some water, stir with a fork and let it rest for 15 minutes.
Coarsely chop olives and sundried tomatoes and add them to the cracker dough, mixing well. Roll out the dough on some baking paper sheets (tip: trap the amount you want to roll out in-between two baking sheets, stretch it with the rolling pin and then remove top sheet) and transfer them onto the dehydrator racks. Engrave the stretched dough with a knife (or with a cookie cutter), drawing the shape you want your crackers/breadsticks to have. Let them dehydrate overnight (at least 12 hours).
This recipe was created in cooperation with Stefania from the wonderful food blog La Tortoise.