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Strawberry Cinnamon Raisin Buckwheat Crisps Cereal (raw, nut-free, vegan, gluten-free)

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Raw-Strawberry-Cinnamon-Raisin-Buckwheat-Crisps-Cereal1My husband isn’t much of a breakfast eater, well actually he goes through spells.  This morning I made a bowl of the Strawberry Cinnamon Raisin Buckwheat Crisps Cereal (wow that is a mouthful, in more ways than one) and snuggled up on the couch as I peacefully ate my cereal, pondering on what the day would hold for me.

As Bob walked by I asked if he wanted to try a bite.  At first I got the typical, “no thanks” response but soon he asked for a taste. I’m not sure what changed his mind.  Was it the moaning and groaning sounds that I made with each spoonful?  Whatever the reason, he was ready to see just what the heck was making me enjoy my cereal so much.

I held a spoonful up and he bent down to take the bite.  Chewing as he walked away, over his shoulder he threw out a “That’s pretty good.”  It surprised me because I really haven’t ever known for him to be a “granola” person.  “Would you like a bowl?”… “No thanks.”  A few minutes later he was up and wandering around the kitchen.   “Where can I find that stuff?!”  It was still in the dehydrator so I got up prepared a bowl full for him.  I always love it when he enjoys the raw recipes I make.  It makes me feel good that I am satisfying his taste buds, filling his belly and  helping him to eat a healthy diet.  It really is a blessing for me.

Know your buckwheat…

Are you confused about buckwheat?  Does the fact that it the work contains “wheat” make you think that this isn’t a gluten-free option.  If so, I am here to expel that myth.  Buckwheat groats are indeed gluten-free (just watch for cross contamination).  Many people also think that they are a grain.  Buckwheat is actually the seed of a broadleaf plant related to rhubarb.  To keep this recipe raw, it is important to know what you are shopping for.  Hulled buckwheat kernels (called groats) are pale tan-to-green, while the roasted buckwheat groats known as kasha. The roasted kernels won’t sprout because they are “dead.”

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  • 2 cups buckwheat groats, soaked (yields 3 1/2 cups)
  • 1 1/2 cup raw gluten-free oats, soaked
  • 1/2 cup hemp seeds
  • 2/3 cup maple syrup
  • 1 cup raisins
  • 3 Tbsp organic raw strawberry powder (from Nuts-on-Line)
  • 2 tsp vanilla extract
  • 1 tsp ground Ceylon cinnamon
  • 1/4 tsp Himalayan pink salt


Prepping the buckwheat & oats:

  1. Place the buckwheat in a large bowl and cover with 6 cups of water.  The buckwheat will begin to swell as it sits in the water.
    • Soak for 30 minutes.
    • After soaking, place them in a mesh colander and rinse until the water is clear.  This will take some patience.  You will notice that the draining water is cloudy and slippery-like.  Rinse until you don’t detect either.
  2. For the oats, follow the link above on how to soak the oats.
    • Once done soaking, rinse really well until the water runs clear.
    • Hand-squeeze the excess water from them before adding to the other ingredients.


  1. In a large bowl, combine the buckwheat, oats, hemp seeds, sweetener, strawberry powder, vanilla, cinnamon and salt.  Mix until well incorporated.
    • You can add the raisins now or wait until the cereal is done.
  2. Spread the mixture out on non-stick teflex sheets that came with the dehydrator about 1/8″ thick.
  3. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for 8-12 hours.  Flip over and remove the teflex sheet and continue drying them on the mesh sheet until crispy.
  4. Break into small pieces and store in a glass airtight container.
  5. Serve with your favorite nut milk.

The Institute of Culinary Ingredients™

  • Why do I specify Ceylon cinnamon?  Click (here) to learn why.
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).


One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage.  Daily I get questions regarding substitutions.  Of course we all might have different dietary needs and tastes which could necessitate altering a recipe.    I love to share with you what I create for myself, my husband, friends and family.  I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.

So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item.  Generally they are not going to behave, taste, or have the same texture as the suggested ingredient.   Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself.   So have fun, don’t be afraid,  and remember, substituting is how I discovered many of my unique dishes.

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9 thoughts on “Strawberry Cinnamon Raisin Buckwheat Crisps Cereal (raw, nut-free, vegan, gluten-free)

  1. Lori says:

    This looks SO delicious! Love all ingredients. Didn’t know about the strawberry powder, I like nuts on line, they have a lot of good things, will have to get the strawberry powder for sure. Thanks for sharing, nice pictures too!

    • amie-sue says:

      Oh thank you Lori…I have to say that it did turn out scrumpous in my book. :) The only bad part is that it is ADDICTIVE. haha

  2. Judy says:

    Hello Amie Sue!

    I have made this cereal and it is YUMMY!!! I added pecans, ground chocolate nibs, dehydrated bananas & strawberry’s. I have to say, I LOVE all your recipes and truly enjoy cooking raw, you take raw recipes to a new level of enjoyment for me. My family can’t wait to see what comes out of the dehydrator (excalibur) next! THANK YOU SO MUCH !!!!

    • amie-sue says:

      Good morning Judy,

      Sounds delicious! I am so happy that you are enjoying the raw foods. There is something about this type of food preparing that is so thrilling… the pureness, the vibrations of the foods, the vibrant colors… I just love it! And how wonderful that your family is excited about it as well. Thank you so much for sharing and have a wonderful day. amie sue

  3. Doralee Zeneberg says:

    love your site. The pictures are beautiful! All the recipes look yummy, are concise and well written.

  4. Karyn says:

    Hi Amy
    I found your website recently and am amazed. I literally want to try everything!! Thank you for sharing all your knowledge!!
    I am new to the raw world so I hope to try one new thing every day or two. Over the years I have found that I need to be not just gluten free, but also grain free. I wondered if you have any suggestions for what can be a substitute for oats? I noticed you have many recipes that call for oats.
    Thank you so much,
    Karyn Susann

    • amie-sue says:

      Hello Karyn,
      It is so wonderful that you found my site. I hope you enjoy it and find much inspiration. As far as substituting oats, it will always depend on the recipe but for a simple cross over, sprouted and dehydrated buckwheat could be a nice option. Can you digest those well? Have a great weekend, amie sue

  5. amie-sue says:

    Thank you Fedrick for the kind words. To be honest I haven’t entertained the idea of having guest writers on the site. I know that it can be a common thing on sites like these. I will give it some thought and should I decide to go that route, I will be in contact. We all have so much to learn from one another. Have a blessed day! amie sue

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