Soak the buckwheat for 30 minutes and sprout for 2-3 days, rinsing twice a day.
Soak the oat groats overnight on the day the buckwheat has started to sprout.
Process the buckwheat and oats gently with the lucuma and salt just enough to bind the mixture a little. Spread the mixture out thinly on teflex sheets and dehydrate until crunchy. Make sure the buckwheat tails are properly dehydrated. Store in an airtight container (can keep several months)
Before serving, add a handful of raisins, goji’s and cacao nibs to the mix and enjoy with your favourite nut mylk.