Cocoa Buckwheaties Cereal
I modified this recipe from the wonderful raw food book, “Raw Food, Real World”, by Mathew Kenney and Sarma Melngailis. I cut down on the sweetener and salt, and did not add the stevia recommended in the recipe. This cereal is amazing with Vanilla Brazil Nut milk. I will try to post a picture of these soon!
2 cup buckwheat groats, , soaked for at least one hour
½ cup maple syrup or agave, add more if you prefer this sweeter
2 tablespoon raw cocoa powder (can use regular), heaping tablespoons!
1 tablespoon vanilla, can use 1 tsp.
½ teaspoon sea salt
Rinse buckwheat well after soaking and allow to drain.
In a food processor, combine all ingredients and pulse until the consistency of liquidy oatmeal – do not thoroughly puree.
Spread onto two or more lined dehydrator trays about 1/8 inch thick or so.
Dehydrate at 115°F for 4 to 8 hours until the top is dry to the touch and you can peel the teflex easily.
Remove from dehydrator and flip the whole thing over by placing a screened tray over the buckwheaties. Peel away teflex and place back into the dehydrator for 8 or more hours, until it is competely dry and crunchy.
Break into pieces and store in glass airtight containers or keep in fridge.
*This is supposed to stay good for weeks but mine never last that long!
Feel free to explore using different spices, such as cinnamon or nutmeg!