Thursday, November 19, 2009

Crunchy Buckwheaties with Cocoa

Buckwheat is sprouting very fast. Even soaking for 1 hour is enough and easy to digest. 2 cups unsoaked seeds will yield about 3 1/2 cups soaked. I saok them over night in a bowl covered with water, rinse really well , place them for up to 2 days into a sproutgrower or colander until the tail is about the size of the buckwheat. We eat one part fresh as cereals or in a salad . The other part dehydrated plain or with cocoa and maple syrup/agve.


320 g / 2 cups sprouted buckwheat groats
100 g maple syrup
1 Tbsp raw cocoa powder
1/2 tsp sea salt
1 tsp vanilla extract
1/4 tsp maca powder


  • Place the sprouted buckwheat groats in the TMX bowl and add the remaining ingredients
  • Blend them for 20 seconds on speed 5
  • Spread on one or two Teflex-lined dehydrator trays and dehydrate at 115*F for 8 hours or until the Teflex peels away
  • Dehydrate until complete dry for a few hours until dry and crunchy
  • Break into pieces and store in an airtight container or keep them in the fridge
  • They don't last long at our house


  1. Your ideas are a inspiration Elisabeth!
    Keep on creating!

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