- 6
Ingredients
- 1 cup raw buckwheat groats (not kasha)
- 1/3 cup agave nectar (or maple syrup)
- 2 tsp pure vanilla extract
- 1/4 tsp fine grain sea salt
- 1/4 tsp ground cinnamon
Preparation
Step 1
1. Place buckwheat groats in a bowl and cover with water. Soak for 1-2 hours. Drain and rinse.
2. Place all ingredients into a food processor except for the salt. Process until mostly smooth. Add salt to taste and adjust sweetener if preferred.
3. Spread out the entire mixture onto 1-2 dehydrator trays lined with non-stick dehydrator mats. Spread out very thin.
4. Dehydrate for about 8 hours at 105F. When you are able to lift off the mixture, do so and break it up into a bunch of small pieces. Dehydrate for another 1-2 hours, or until crisp. Enjoy immediately and store the leftovers for 2-3 days in a container or baggie.
Now, to make these you do need a dehydrator and for that I’m sorry because I know it’s not a common kitchen appliance. With that being said, I really wanted to be able to tell you that you can make them in the oven, but I’m afraid that my oven attempt failed horribly. I baked it at a low heat around 250F and the mixture ended up burning and it was also very bendy instead of crispy. Sadly, I do not recommend trying this recipe in your oven, unless your oven is magical.
If you do have a dehydrator, you will love how easy this recipe is. All you do is soak raw buckwheat groats for a couple hours, rinse and drain the groats, and then throw them into a processor with agave, sea salt, cinnamon, and vanilla. Pour it onto a non-stick dehydrator mat and dehydrate!
After about 8 hours, I broke the mixture up (essentially, it was one huge crispie!) and then dehydrated for another hour or two until super crisp.
Nutritional info (per serving, serves 6): 169 cals, 1 gram fat, 37 grams carbs, 10 grams fibre, 5 grams sugar, 4 grams protein.