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Raw Tropical Plantain and Mango Buckwheat Cereal

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Raw-Tropical--Plantain--and-Mango--Buckwheat--Cereal11Here is a tropical delight heightened by a topping of diced mango, shredded coconut, a light dusting of ground cinnamon and raw coconut crystals.  I swear that I could feel a tropical breeze whisk through my hair and sand in my socks.

This cereal is extra crispy and not too sweet.  You can increase the sweetness by adding more agave or your favorite sweetener.  But sometimes it is nice to just add it as needed for each individual serving.   I made almond milk that had been lightly sweetened with my vanilla infused agave and let me say that it was a perfect match for this cereal.

I used a plantain in this recipe but you could substitute it  with a banana if you wish.  Did you know that plantains are perfect to use at any stage of ripeness.  Green plantains are starchy like a potato… yellow ones are slightly sweeter and softer… and black ones are at the peak of all sweetness!  The flesh may be yellow or pinkish and are a good source of vitamins  A and C.  When eaten raw they say that you get 10 percent more magnesium, phosphorus and potassium.

Being new to them, I commonly read that they ought to be steamed, boiled, grilled, fried or baked… nowhere did it state that you can’t dehydrate them!  A lot of resources state that they shouldn’t be eaten raw, but on further investigation I learned that they are basically referring to the plantain when it is in the green stage.    They can be bitter, starchy and best enjoyed cooked when green.  But if you allow them to ripen to a nice black color on the skin, you will have a sweet fruit that can be thoroughly enjoyed.

If you need your plantain to ripen before using be ready for an exercise in patience.  There is a special technique in ripping plantains… you set them on the counter to sit, sit, sit, and sit, and then sit some more until the peels are completely black and wrinkly.  You can occasionally poke them, but don’t take out your impatient frustration on the poor things and poke them too much because you’ll end up bruising the flesh and cause them to ferment.   Then all your valiant precious time of patience will be for nothing.   Just to share with you that I am not joking here, know this… Bananas go from very green to ripe in about 7 to 11 days, depending on temperature and other factors.   Plantains on the other hand can take as long as three or four weeks to become completely ripe.

Raw-Tropical-Plantain-and-Mango-Buckwheat-Cereal4Ingredients: yields 5 cups dry cereal

  • 1 1/2 cup dry buckwheat, soaked 30+ minutes
  • 1 large, ripe mango
  • 1 large plantain
  • 2 Tbsp raw agave nectar
  • 1 cup shredded coconut
  • 2 tsp vanilla
  • 1 tsp ground cinnamon

Preparation:

  1. Soak the buckwheat in 3 cups of water for at least 30 minutes.  Don’t soak overnight.  Buckwheat absorbs liquids and if left to long, it can start to spoil.  Once done soaking, drain and discard the soak water.  Rinse the buckwheat for about 5 minutes or until the water runs clear.  If there is mucilage still dripping from the colander, keep rinsing.   Add to a medium sized bowl.
  2. In the blender, combine the mango (remove skin and seed), peeled plantain, agave, vanilla and cinnamon.  Blend until smooth.  This came to 2 1/2 cups of puree for me.  So you might have to add more of the fruits to reach that, depends on the size of fruit.
  3. Pour into the bowl with the buckwheat and add shredded coconut and stir everything together.
  4. Spread about 1 1/2 cups worth of batter on each teflex sheet that comes with the dehydrator.  If you don’t have these, use parchment paper, but no wax paper.
  5. Dry at 145 degrees for 1 hour, then reduce to 115 degrees (F) for about 6-8 hours or until completely dry.
  6. Store in an airtight container for several weeks or in the freezer for 2-3 months

Raw-Tropical--Plantain--and-Mango--Buckwheat--Cereal55

I sprinkled some ground cinnamon and raw coconut crystals on top when I served it… oh my, it was delightful!

Raw-Tropical-Plantain-and-Mango-Buckwheat-Cereal2

I asked Bob if he would like to try a bite of the cereal.  He took A bite. I think he liked it… what is your take? hehe

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19 thoughts on “Raw Tropical Plantain and Mango Buckwheat Cereal

  1. Jan Ogden says:

    I’m going down to make this right now… I’m on a 10 day detox right now and the last five days it’s raw foods…. It looks delicious!!

    Thanks again for your wonderful recipes!!

    Hugs, Jan

    • amie-sue says:

      Good evening Jan… just heading off to bed but wanted to cheer you on, on your 10 day detox! Be sure to get plenty of rest and pamper yourself through the process! Blessings, amie sue

  2. Kathy says:

    This recipe sounds so delicious.Thank you for sharing your expertise on the Plantain, very helpful information…you made me chuckle when you said to make sure we don’t become overly zealous when checking for ripeness:) I never knew by over handling them it would cause them to begin to ferment. WOW! Your beautiful recipe is going to be awesome and has the vibe of tropical Summer fun written all over it! YEAY!

    • amie-sue says:

      I just leaning about the foods we eat, I get so excited… so much to learn, so much to learn. hehe Enjoy and keep me posted if you try the recipe. Have a wonderful evening, amie sue

  3. Veronica says:

    Hi Amie-Sue,

    This recipe is just what I have been looking for! Thank you!

  4. Elaine says:

    Yummy….I will most definitely make this soon!! Thanks!!

  5. mari says:

    Sounds to good to be true! I will try the buckwheat a try in the passed it did not set will for me. I plan to soak it for 30 minutes and see if affects me. Before doing your Yummy recipe wish me luck!

  6. Nada says:

    Rinsing buckwheat so much it will loose much nutrition? Let me know Nada

    • amie-sue says:

      Hello Nada,

      Soaking grains is a century-old process. It helps to breakdown the anti-nutrients and hard-to-digest components of the grain (buckwheat) and at the same time, helps to release highly beneficial nutrients. Personally, I don’t digest unsoaked buckwheat at all… it is far to hard on my digestion so when I began soaking and rinsing, I noticed a big difference in how I felt. Have a great weekend, amie sue

  7. Veronica says:

    Oh, I forgot my question! I have already soaked and dehydrated my buckwheats. Do you think I should re-soak them for about 20 min before combining with the puree?

    • amie-sue says:

      Hello Veronica,

      I think that I would, just to get that moisture in there. It will cause them to swell and help them to blend a bit better. :) Enjoy! amie sue

  8. mirna says:

    Do you know if dehydrating buckwheat make it more digestible or maybe I should compare between dehydrating and sprouting also? thank you so much:)

    • amie-sue says:

      Hello Mirna,

      Sprouting is the key for unlocking the buckwheats nutrients so it can be better digested. Not necessarily the drying part. As long as you soak and rinse it, you should be ok to enjoy it wet or dry… but only your body can confirm that for sure. We are all so different. Have a great evening, amie sue

  9. Cathie says:

    Hi
    Can I make these recipes without a dehydrator, and use my oven? What temp should my oven be at and for how long?
    Thanks

    • amie-sue says:

      You can try Cathie. I haven’t tried baking any of my raw recipes in the oven. It won’t be raw any longer, so just be aware of that. I would put the oven on the lowest temp and then just keep an eye on it… most likely flipping it 1/2 way through the process. Good luck, amie sue

  10. Rose says:

    I am confused about the part where you dehydrate for one hour at 145 degrees. I have always been told that heating the food above 118 degrees kills the beneficial enzymes and is no longer considered “raw”. Am I missing something?

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