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Maple Cinnamon Buckwheat Crispies

March 29, 2010

A friend made these at a potluck awhile back, and man were they good! We made them again this week – they go so quickly. This recipe is from Raw Food Real World by Matthew Kenney and Sarma Melngailis
Maple Cinnamon Buckwheat Crispies~
2 cups buckwheat, soaked for at least 2 hours
3/4 cup maple syrup
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
2 packets stevia, or whatever sweetner you like, taste it to measure. (I used honey)
1 to 1 1/2 teaspoons sea salt (use less, taste, then add more)

Directions- rinse soaked buckwheat in a fine mesh strainer several times to get rid of the extra starchiness. Place buckwheat and other ingredients in a food processor. Pulse until very well combined but not thoroughly pureed. It should look like soupy oatmeal. Divide between two flexible dehydrator sheets and spread to 1/8 ” thickness.

Dehydrate at 115 for about 8-12 hours or until the flexible sheet peels off easily. Flip over hardened piece and dehydrate an additional few hours or unil completely dry and crunchy. Break into pieces and store in an airtight container or in the fridge to last up to a few weeks.

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