Apple-Cinnamon "Toast" Updated 1/29/09
This was a lovely mistake. I was attempting to make apple-cinnamon grawnola. I'm so used to making grawnola with dehydrated buckwheat groats (simply adding fruit and syrup to the dry groats then dehydrating), but this recipe called for soaked b.g. and I misread the recipe and didn't realize that the syrup was to be added to the soaked groats- not processed along with it! If the groats would have been dry it would have been fine. So, the outcome was bread/toast. It's the tastiest mistake I've made this year.
**The texture is soft like bread, similar to Ezekiel bread.
2 Apples cored, chopped
2 Tbsp agave
1 Tbsp Cinnamon (to taste)
2 tsp Vanilla extract
3/4 cup Water or more
pinch of salt
2 cups Buckwheat soaked and rinsed (only soak 30-60 minutes)
2 Tbsp Flax seeds soaked in 6 Tbsp water (basically an egg replacement)
1/2 cup Almonds ground
1. Blend the apple, agave, dates cinnamon, water and vanilla until everything is well blended and there are no lumps.
2. In a processor, add the blended syrup, buckwheat, flax mixture, and almonds. Process until everything is thoroughly mixed.
3. Using teflex or parchment/wax paper, spread mixture evenly onto trays. The thicker the spread the longer it will take to dehydrate. I dehydrated on 110 degrees but 105 is fine. *Be careful not to make the ends thin, because it will dry faster and even crack.
4. I would score after about 16 hrs (or more for those using 105 degrees), flip over and dehydrate until dry (2 or more hours)