Saturday, February 12, 2011

Maple Cinnamon Buckwheat Crispies recipe

From the book "Raw Food Real World" pg 272-273 by Matthew Kenney and Sarma Melngailis

(Julie's notes are in parenthesis)

(Info from the recipe): One of the things we missed a bit when we went raw was eating cereal. Our buckwheat version, served in a bowl with Brazil nut milk and berries or sliced banana, is better tasting and so much better for you than the processed kinds. Technically, buckwheat is not a grain but an edible fruit seed. Moreover, it's basic and easy to digest, as opposed to grains, which form acids and upset the pH balance of the body. Its compatibility to the digestive system is evident in the way it softens so quickly when you soak it; in 1 hour it goes completely soft, whereas grains can take hours or even days and still do not get that soft. Make sure to purchase whole, raw buckwheat groats, not the toasted kind known as kashi.

2 c. buckwheat groats, soaked for at least 1 hour (will yield about 3 1/2 c.)
3/4 c. maple syrup (if not sweet enough I sometimes also add a little honey or agave nectar)
1 1/2 tsp. vanilla extract
1 tsp. ground cinnamon (or more, to taste)
2 packets stevia
2 tsp. sea salt
(I also sometimes add some organic maple extract flavor if not "maple-y" enough for me)

Place the soaked buckwheat groats in a fine-mesh colander to drain. Rinse with water to get rid of extra starchiness. (This takes a few rinsings--rinse until the rinsed water is no longer "slippery")

Place in the bowl of a food processor and add the remaining ingredients. Pulse until very well combined but not thoroughly pureed. It should look somewhat like soupy oatmeal.

Divide between two Teflex-lined dehydrator trays and spread to about 1/8 inch thickness. Dehydrate at 115F for 8-12 hours or until the top is dry to the touch and the Teflex peels away easily. The crispies should be quite brittle at this point, so it would be hard to flip it over all in one piece--the best way is to lift up pieces and flip them over individually. (I just put another mesh lined dehydrator tray on top and flip both trays over and take off the top and slide it back in the dehydrator) Continue dehydrating for an additional few hours, or until they are completely dry and crunchy. Break into pieces and store in an airtight container, or keep in the fridge to maintain maximum freshness, where they should last up to a few weeks.

(This cereal is delicious! When people try it their eyes light up and they exclaim "I love this!" and usually demand the recipe! I have not eaten this as a cereal yet, I enjoy it too much as a snack "as is". This is one of my favorite traveling foods. I almost always quadruple this recipe. When making a huge batch I food process in batches and put everything in a huge bowl and mix everything in by hand.)

Variation: Cocoa Crispies: replace the cinnamon with 2 heaping T. of organic cocoa powder or carob powder.

1 comment:

  1. WOW! I've been waiting for a replacement for the "Buckwheats" cereal that I used to devour in the early 70's ~ thank you!

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