This recipe can either be made in a dehydrator or on a low temp in the oven. It tastes fantastic when rehydrated with a little almond milk and fresh fruit. It’s super light weight so it’s perfect for taking into the hills on hiking adventures.
The buckwheat and nuts provide good energy and by soaking it and the nuts overnight they will start to sprout and breakdown all the enzyme inhibitors in them. I first tried a recipe similar to this at a fantastic raw chef training run by Rene Archner so big thanks to him for the inspiration.
Makes approx 6-8 cups, Prep time 30 min, Cook time 10hrs approx in the dehydrator or 2 in the oven.
1 cup buckwheat groats
1 cup almonds
1 cup sunflower seeds
1 ½ cups of fruit pulp I used persimmon but date paste or mashed bananas will also work well, just blend them with a little water until they are a nice smooth consistency.
3 pears or apples diced
2 tsp lemon juice
1 Tbsp cinnamon
½ tsp vanilla paste
2 Tbsp cocao powder
2 Tbsp cocao nibs
1 T maca powder
Pinch sea salt
¾ cup coconut thread
Soak almonds, buckwheat and sunflower seeds overnight (10-12 hours) in water. Rinse well and pulse in food processor until coarsely ground. Transfer into a large bowl and mix in fruit pulp (make sure it’s nice and smooth). Mix in thoroughly, add all other ingredients and combine well with your hands. Taste and add more fruit pulp if you want it sweeter.
Crumble mixture onto dehydrator trays and dehydrate for 1.5 hours at 145F then turn down to 115F for 6-8 hours, until mixture is completely dry. Transfer to an airtight container.
If you’re using an oven, crumble mixture onto lined baking trays, bake at 100C for 1 hour, check it regularly and after 45 min flip mixture over, bake for a further hour or until crisp.