Maple Cinnamon Buckwheat Crispies

 & Cocao Crispies

Maple Cinnamon Crispies & Strawberries awaiting creamy Almond Milk

Maple Cinnamon Crispies (and Cocoa Crispies), a recipe from the beautiful book, Raw Food Real World, by the equally beautiful Sarma Melngailis, falls into the addictive category for me. Not only are they delicious served in a bowl of creamy Almond milk (they remain nice & crispy in milk too!) but, since I find myself daydreaming of their crisp, sweet deliciousness, they're currently my favorite snack as well... a perfect nibble alongside a cup of tea. Fortunately, they're also quick and easy to make! 

Buckwheat isn't actually a grain, but rather, an edible fruit seed which is easy for the body to digest, unlike grains, which increase acidity in the body, upsetting its pH balance. An overly acidic body is a magnet for sickness, disease, cancer and aging. Eating more alkaline foods helps shift your body's pH and oxygenates your system, keeping your body healthy, functioning correctly and even preventing and combating cancer.

Maple Cinnamon Crispies (and Cocoa Crispies) is one of the first recipes I made using my Excalibur dehydrator, a raw foodist's tool for many recipes. The dehydrator achieves the ability to warm and "cook" ingredients in a processs which retains almost 100% of the nutritional content of the food as well as the alkalinity of fresh produce while simultaneously inhibiting the growth of microforms such as bacteria. If you don't have a dehydrator, you could substitute your oven on it's lowest setting, leaving the door slightly ajar (to achieve a temp. of 115 F). Be sure to purchase raw buckwheat groats for this recipe, not the toasted type called kashi.

Enjoy!

Maple Cinnamon Buckwheat Crispies

Maple Cinnamon Buckwheat Crispies & Cocoa Crispies (Serves 4-6)

Recipe from the beautiful book: Raw Food Real World by Matthew Kenney & Sarma Melngailis

Ingredients:

• 2 cups buckwheat groats, soaked for at least 1 hour (will yield about 3 1/2 cups)
• 3/4 cup maple syrup
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 2 packets stevia
• 2 teaspoons sea salt

Method:

1. Rinse buckwheat groats to get rid of extra starchiness.
2. Place groats in food processor along with remaining ingredients. Pulse until combined but not pureed, until it looks like soupy oatmeal.
3. Divide between two Teflex-lined dehydrator trays, spreading to about 1/8" thick with an offset spatula. Dehydrate at 115 F for 8-12 hours until top is dry to touch & teflex peels away easily. (If using your oven on lowest setting with door propped to achieve consistent 115F, spread on a nonstick baking matt or secured nonstick foil so doesn't slip when spreading.)
4. Set a second dehydrator tray lined with only mesh screen this time, over each partially dehydrated sheet of buckwheat crispies. Flip two trays over in order to then remove top tray & peel away teflex. Place flipped buckwheat back into dehydrator for an additional few hours until completely dry and crunchy.
5. Break into pieces and store in airtight container. You may also store in fridge for maximum freshness for up to a few weeks.

Cocoa Crispies:  Replace the cinnamon with 2 heaping tablespoons of organic cocoa powder or carob powder.

 

You may also enjoy: Vibrant Pear & Fuji Salad with Pecans & Cheddar

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Comments

[Kate]

This looks so good! I will try sugar free syrup with zylitol since that's what I have on hand. Do you think that would work? Thank you!

[juliane porter]

Hi Kate,

Thank you! Yes, that will definitely work. In fact, I now make them using liquid stevia to taste and they're absolutely delicious that way too. Let me know how they turn out for you!

Thank you for your comment... have a beautiful day :-)

Much love,

Juliane