Raw Carrot Gnocchi - sunflower seeds

Method

• Prepare the buckwheat beforehand: soak it for 30 minutes in cold water, rinse well and let it sprout for 24-36 hours (rinsing at least 3 times a day), then dehydrate for 12 hours until crispy and completely dry. Mill dehydrated buckwheat into flour (I used a high speed blender, pulse function). You can prepare it in bulk (in order to save time) and store it at room temperature in an airtight glass container for about 4 months. Grind sunflower seeds and linseeds. Process carrots until pureed.
• Mound 100 g of sprouted buckwheat flour on the middle of a clean, dry countertop. Lightly flour work area. Using your hands, make a well in the center of the flour. Add ground seeds, baobab powder, processed carrots, salt, turmeric, pepper, cumin, curry, thyme and some water to the center. Using a fork, begin to incorporate ingredients for dough by pulling flour into the center. Slowly mix in as much flour as the mixture can absorb. Once the dough starts to come together, begin kneading by hand. During the kneading process, add as much flour as necessary to hold the dough together, but don't over-flour (otherwise you'll end up eating stones). Knead until ingredients are thoroughly combined. Divide the dough into 4 pieces. Roll each piece by gently pushing with fingers spread so as to make an evenly-distributed "snake" (diameter: 1 cm). Cut into 1-cm long pieces. Use a fork to make ribs (I used a "rigagnocchi", i.e. a gnocchi board like this). Dehydrate for about 6 hours and store in the fridge. Before eating, soak the gnocchi in warm water for about 10 minutes, then drain and serve with some diluted Jerusalem artichoke & spinach velvet sauce (blended until warm and well-combined) and some herb oil.* Sprinkle some chia and hemp seeds and serve.