January 5, 2011
This was an experiment and I don't have exact measurements. There are so many possibilities you can add to this. Be creative!
1 1/2 cups *sprouted buckwheat, dehydrated over night (Sprouting directions, below)
1/2 cup sunflower seeds, soaked 2hours
1/2 cup raisins, soaked 2 hours
1/2 cup walnuts, soaked overnight and chopped
2 -3 Tbsp cacao or carob powder
2 - 3 Tbsp honey, maple syrup (or favorite sweetener)
3 medjool dates, soaked, pitted and finely chopped
1 tsp cinnamon
shredded coconut (optional)
sea salt to taste
In a large bowl, mix buckwheat with all ingredients by hand, and sprinkle on a non-stick dehydrator sheet, breaking into clusters. Dehydrate for 8-10 hours or until crunchy at 110 degrees. If not totally dry, flip over and dehydrate until done. (Don't worry if clusters are too large, you can break up later)
Note: You can try this in your oven, set on lowest temperature and leave door cracked open or open frequently. Keep an eye on it and toss them around every few hours.
*Sprouting Buckwheat Groats
Rinse and drain really well. Return to a wide glass jar and cover with either cheese cloth or mesh sprouter lid. Lay jar sideways or tilt downward, draining into a bowl, away from direct light. Rinse every 6 hours for 24 - 36 hours. (Buckwheat gets slimy so be sure to rinse thoroughly each time, and drain well). These can be used in crackers, breads, salads, etc.
Use as is for recipes or dehydrate them (as needed for the above recipe). To dehydrate, - on final rinse, leave sprouts in colander to drain well. Spread on non-stick dehydrator tray and dehydrate over night at 110 degrees until dry. Store dehydrated sprouts in freezer and add to salads or recipes where you want a crunch or grind into flour and use in cookies, breads, and pizza crusts.
Rawfully Tempting™ is licensed under a Creative Commons Attribution-ShareAlike 3.0 Unported License.
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