Cinnamon Apple Raisin Buckwheat Crisps
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Cinnamon Apple Raisin Buckwheat Crisps
~ raw, vegan, gluten-free ~
I receive emails on a regular basis from readers who ask for advice on what raw food staples would be quick and easy. Two words that we all love when it comes to food prep, huh? So, presenting on the center stage… a delicious cereal that will keep for several weeks in the pantry or for months in the freezer.
The beauty of this cereal is that it can be enjoyed with your favorite nut milk, eaten dry as a snack, crumbled over a bowl of raw ice cream or yogurt, use as a topping on your favorite raw pie, or tossed together with nuts and dried fruits for a healthy trail mix.
Whenever I serve a bowl of cereal, I can’t help but dress it up a little by adding fresh fruit. There is something about the crunch of the cereal against the soft sweetness of the fruit that sends my taste buds on holiday.
If you have all of the ingredients on hand, but you don’t have any apples rolling around, you could substitute with peaches, pears, strawberries, bananas… just about any fruit. For the complete recipe, I used three tablespoons of almond butter, if you wish to make this recipe nut-free you can use raw coconut butter or sunflower seed butter.
I used raisins as my main sweetener for this cereal. Each one of these little shriveled up nuggets is a rich and concentrated natural source of energy, vitamins, electrolytes, and minerals. And they contain the heart-healthy electrolyte potassium and dietary fiber. And if derived from red/purple grapes, they are very high in anthocyanins, another class of polyphenolic anti-oxidants. Anthocyanins have been found to have anti-allergic, anti-inflammatory, anti-microbial and anti-cancer activities. (source) If you don’t have raisins or wish to use a different dried fruit, look to Medjool dates, dried figs or even dried apricots if you really want to dance to a new flavor note.
Most of all, I just want you to feel encouraged, that you too, can make healthy and delicious cereals, right in your very own kitchen. I am beside you in spirit and if you need a little help along the way, just leave a comment below, and I will help you the best I can. Blessings, amie sue
Ingredients:
Yields 8 cups
Cereal base:
- 2 cups raw buckwheat, soaked 30+ minutes
- 2 large apples, cored & roughly chopped
- 1 cup raisins
- 3 Tbsp raw coconut nectar
- 3 Tbsp almond butter
- 1- 2 Tbsp ground Ceylon cinnamon
- 1/4 tsp Himalayan pink salt
Stir-in:
Preparation:
- After soaking the buckwheat, rinse until the water runs clear and doesn’t feel so vicious.
- Leave to sit in the colander to drain while you put the other ingredients together.
- In a food processor, fitted with the “S” blade, combine the apples (keep the skin on or take off) 1 cup of raisins, raw coconut nectar, almond butter, cinnamon, and salt. Process until it creates a smooth texture.
- Start with 1 Tbsp of cinnamon and taste test after blending, add more if you wish. I used the full 2 Tbsp, but I LOVE cinnamon.
- If using organic apples, I keep the skin on for added nutrients. Otherwise, remove the skins.
- You can use any liquid sweetener in place of the raw coconut nectar.
- Hand mix in buckwheat and the other cup of raisins.
- Divide the mixture and spread it out on two dehydrator trays fitted with the teflex sheet.
- If you don’t have those, use parchment paper (but not wax paper, it will stick).
- Don’t worry about the edges being perfect.
- This cereal will be broken into small bits after it is dry. You can score the cereal into small squares throughout the dry time if you wish.
- Dry at 145 degrees (F) for 1 hour, reduce to 115 degrees (F), and continue drying for about 8-10 hours.
- The dry time will vary depending on your machine, how full it is, and the humidity in the ambient air.
- Once dry and cooled to room temperature, break into small cereal-sized pieces and store them in an airtight container, and place them in the pantry or freezer.
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.
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).
- Don’t own a dehydrator? Learn how to use your oven (here). I do however truly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Alkaline, Dairy Free, Dehydrated, Gluten Free, Nut Free Option, Refined Sugar Free, Soy Free, Vegan
Another delicious recipe!
I just wanted to let you know how much I look forward to receiving your recipes and how much I appreciate the work you put into your web site. It was a great day when I found you!
Keep up the brilliant work!
Thank you Susan. I really appreciate the kind and loving words. :) Enjoy and have a wonderful day! amie sue
When do you add the granola…I guess you hand stir it in with the raisins?? Anxious to try this.
I’m going to make all your granolas… Started with your spicy sweet potato granola and we like it a lot. I had cooked sweet potatoes on hand so I used those but would like to try them raw. I keep it in the freezer.
This is the most beautiful website.
Thank you Elaine. So happy that you are enjoying it. :) I just love having granolas and cereals on hand, raw ones that is. :) See #3 under preparation for adding in the buckwheat. Have a great weekend, amie sue
Amie Sue,
At what moment the buckwheat should be added? Is it together with the other cup of raisins?
See #3 :)
I may have missed this, but how is the buckwheat used in this recipe?
See #3 in the preparation Marcia. :)
Hi please tell me about coconut nectar, where of how to get it raw and if that isn’t available what else could be used instead? I was thinking perhaps some raw pineapple? thanks for your generous sharing. Nancy
Hello Nancy…
I provided a link in the ingredient list showing you where you can order it. To read more about it, I have a post set up that talks about different raw sweeteners. https://nouveauraw.com/special-raw-ingredients/raw-sweeteners/ . You could pineapple instead, put it in the food processor with the other wet ingredients. Have a blessed day, amie sue
Very nice, Amie sue, that you use lots of apples in this, and it’s a good natural fruit to sweeten it.
And you get the ‘saucy’ thing from blending the apples up in processor….brilliant. and well, to add a little humor, maybe put #3 in BOLD TYPE…..hahahah
Thanks Kate :) lol
Great another wonderful cereal
I love your cereals and quite handy for me right now
I had my first surgery and things went very well
scheduled for the second one on May 6th so back to prep work getting things done and into the freezer
my main food while i was in bed recovering was the almond crunch cereal smothered in coconut cream and your onion crackers with hummis-kept me going and satisfied thankyou so much for those recipes
speaking of hummis LOL would love a couple new recipes for it if your looking for a new project
thanks again your recipes are a blessing
Constance
So happy to hear that everything went well Constance. I had been thinking about you. :) Time to get stocked back up and soon all this will be behind you. Please do keep in touch and let me know that all went well on the 6th. Sending you prayers, amie sue
I have this in the dehydrator and it smells heavenly and tastes great. I used 1 1/2 T cinnamon. Didn’t have any almond butter so used peanut butter this time. Didn’t have coconut nectar so just dumped in some agave nectar..is that an okay substitute??
Good morning Elaine,
It sounds like the substitutions are wonderful if it is smelling and tasting great… what more can one ask for? :) Great job on using what ingredients you already had in the kitchen. You are awesome. :) Have a wonderful weekend. amie sue
i can not believe it! I just made couple granolas for my girls, to substitute the stuff they asking for at the store, but overpriced and ingredients… anyway, just made 2 other recipes and was thinking about “I should check the Nouveaw Raw” Blog, she may have something interesting. Opening my e-mail and voila)) thanks a lot. Used goji berries instead of raisins.
Don’t you just love when that happens Imc?! :) Synchronicity of the universe! Great idea to use goji berries… that is the beauty of these recipes, you really can adapt them to fit what ingredients you might already have on hand. Have a blessed week! amie sue
Hello Amie Sue!!!
I used raw honey insted coconut oil, goji insted raisins and dried apricot insted the last raisins; they are in the deydrator now…mmmmm such a good cinnamon smell!!!!
Ah and i decided to spread the buckwheat! (well i was jet spreading buckwheat and decide to use a cup of it to create this one ;) )
Congrats! They’re amazing!!!
So happy to hear that you are enjoy them Serena. :) Have a blessed weekend! amie sue
I made these and am going to make another batch tonight. It was really good. I let them stay longer in the dehydrator which made them much more flavourful : )
I love your recipes thanks.
So happy to hear that you enjoy them Christine :) Thank you for sharing! Have a blessed evening, amie sue
Yum! I’ve been eating this for the past few days and I’m so happy to have a raw cereal to change up my smoothie-centric breakfasts. A question though – about how many cups are the chopped or puréed apples equivalent to? I had to use small apples so I’m not sure I got it exactly right and I’d like to substitute for other fruits at some point. Thanks!
Approx. 2 cups rough chopped Amy. You can surely use many different fruits in this recipe! Enjoy and have a blessed day, amie sue