Cacao Buckwheat Puff Cereal
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I will admit, I was a huge fan of boxed cereal growing up. It was a staple in our pantry. I loved every single cereal that ever existed. Everything from Coco Puffs to All Bran… yes, All Bran, I was a weird child and I guess a whole lot hasn’t really changed. Well, other than I don’t eat boxed cereal anymore. Now, I am not here to claim that this recipe tastes JUST like Coco Puffs, this just is my take on it. I was just looking to make a raw cereal that had crunch, softened a bit in milk and created a yummy chocolate milk that was left in the bowl after the last spoonful, in which the sacred act of raising the bowl to the lips and partaking of this luscious liquid took place. You know just what I am talking about. :)
I might not have been able to create perfectly round balls that with that light crunch/pop in the mouth when you bite down, but then again my recipe doesn’t the contain the following either:
“Ingredients: sugar, corn meal, cocoa, canola and/or rice bran oil, corn syrup, corn starch, modified corn starch, cocoa processed with alkali, salt, calcium carbonate, fructose, beet powder and caramel color, trisodium phosphate, artificial flavor. Freshness preserved by BHT.”
So, if you are OK with NOT eating all that stuff, and would love to enjoy a bowl of raw, gluten-free cereal, please try this!
- 2 1/2 cups sprouted buckwheat
- 1/2 cup raw cacao nibs
- 1/2 cup date paste
- 1/4 cup almond butter
- 1 tsp liquid stevia
- 1 1/2 Tbsp raw cacao powder
- Pinch of Salt
- In a large bowl combine date paste, stevia, almond butter and cacao powder. Mix well then add the remaining ingredients and mix well.
- Spread this mixture out onto the non-stick Teflex sheets on your dehydrator trays.
- Dehydrate on 105 degrees for about 8 hours or until dry. Once dry, break into smaller pieces.
- Store in a glass airtight container. This will freeze well too!
- Serve with nut milk for a nutritious breakfast.
Here I have the cereal spread out on the telfex sheet, ready for the dehydrator.
Can yo spot the little “tails” on the sprouted buckwheat?
How to sprout buckwheat
- Most important step… Choose hulled, organic, raw buckwheat for sprouting. Raw buckwheat will be white or light green.
- Place the buckwheat into a wide-mouthed glass jar and cover with water. Place the lid on and shake it around real well, rinse and add fresh water to the jar. Soak for 60 minutes. While most sprouting processes require long soaking times, up to 14 hours, buckwheat is a quick sprouter and should not be soaked longer than 60 minutes or it may result in mold growth. Remember that 1 cup of raw buckwheat will yield about 2 1/2 cups of sprouts, so only prepare as much as you can eat in about 2 weeks.
- Rinse the buckwheat thoroughly in a colander and then set aside to drain. Make sure the water runs clear. For the first day, I rinse the buckwheat while it stays in the colander at least 3x. That evening I cover the buckwheat with a piece of damp cotton and then leave in a cool, semi-dark location.
- Check the sprouts every 8 to 12 hours, removing the seeds and rewetting the cloth if needed to maintain dampness. After about 1 or 1 1/2 days, your buckwheat sprouts should be ready.
- Remove the seeds from the colander and spread out evenly on the teflex sheet that comes with your dehydrator.
- Dry for 4-6 hours or until dry.
- Store in an air-tight container.