Raw Strawberry Cinnamon Raisin Buckwheat Crisps Cereal
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My 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 expell 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 kernals won’t sprout because they are “dead.”
- 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:
- 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.
- 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.
- 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.
- Spread the mixture out on non-stick teflex sheets that came with the dehydrator about 1/8″ thick.
- Dehydrate at 115 degrees (F) for 8-12 hours. Flip over and remove the teflex sheet and continue drying them on the mesh sheet until crispy.
- Break into small pieces and store in a glass airtight container.
- Serve with your favorite nut milk.