Strawberry Cinnamon Raisin Buckwheat Crisps Cereal
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~ raw, vegan, gluten-free, nut-free ~
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 is a blessing for me.
Know your buckwheat…
Are you confused about buckwheat? Does the fact that 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 (watch for cross-contamination). Many people also think that they are a grain. Buckwheat is the seed of a broadleaf plant related to rhubarb. To keep this recipe raw, it is essential 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.”
If you are interested in how buckwheat grows, how it is harvested, and how it is used, please click (
here). I did a detailed post and found all of it so interested. Blessings, amie sue
Ingredients:
- 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 strawberry powder
- 2 tsp vanilla extract
- 1 tsp ground Ceylon cinnamon
- 1/4 tsp Himalayan pink salt
Preparation:
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 thoroughly until the water runs clear.
- Hand-squeeze the excess water from them before adding to the other ingredients.
Combine:
- 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 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.
- Break into small pieces and store in an airtight glass container.
- 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 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 essential 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 honestly believe that it is a worthwhile investment. Click (here) to learn what I use.
© AmieSue.com
Tags: Gluten Free, Nut Free, Soy Free, Vegan
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!
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
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 !!!!
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
love your site. The pictures are beautiful! All the recipes look yummy, are concise and well written.
Thank you Dralee, that is very kind of you. Have a blessed weekend! amie sue
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
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
I want to try this but where did you get the red bowl? love it!
Good afternoon… what name do you go by? I feel odd at times addressing people with their email addresses. :) So where did I get my read bowl? Walmart for under $2.00. hehe It’s amazing that I even remember that. haha Blessings, amie sue
Gayle. thanks. Make it a good weekend!
Are the buckwheat groats raw in this recipe? I have a large jar of groats but they are not raw I think they are toasted maybe . They are brown and crunchy
Good afternoon,
I always use raw buckwheat that’s been soaked. You can use the toasted buckwheat, no real difference than perhaps a little different in nutrient value. Let me know if you try the recipe. blessings, amie sue