homemade cereal: buckwheat krispies


I had never even heard of buckwheat a year ago.

First I saw it in a buckwheat bake; then in breakfast porridge.

The more I ate, the more I liked it, and now I’m going out of my way to search out recipes that use it.

Like this homemade cereal that’s vegan, gluten free,  raw if you have the patience, & sugar free if you sweeten with stevia.

And if you don’t like these flavors, it’s endlessly customizable.

Because as much as I’d like to start my day with Reese’s Puffs, something about ingesting a main ingredient of lighter fluid doesn’t sit well with me..

Chocolate Peanut Butter Crunch

(via Amber Shea @ almostveganchef & Gena @ choosingraw)

1/2 c soaked, dehydrated raw buckwheat groats*

2 T + 2 t dried unsweetened coconut

1 T maple syrup

2 T peanut butter

1 T cocoa powder

(alternatively, use 1/4 C + 2 T date paste, 2T PB, 1.5T cocoa + 1 T water if needed)

mix dry ingredients together & set aside. combine wet, pour over dry.

dehydrate at 115 for  10-12 hours or bake at 300°F for 30 to 40 minutes

*(read more here)The night before, soak buckwheat in twice it’s volume of water.

The next morning, drain, rinse and replace the water.

After about another 10 hours, drain and either sprout or dehydrate or bake at 110 degrees about 8 hours or until dry.

Apple Cinnamon

(via Gena @ choosingraw)

1 C soaked dehydrated raw buckwheat groats

2T ground flax

1/3 C hemp seeds

1/3 C maple syrup

1T coconut oil

1 t cinnamon

1/2 apple finely diced

mix dry ingredients together & set aside. combine wet, pour over dry.

dehydrate at 115 for  10-12 hours or bake at 300°F for 30 to 40 minutes, stirring every so often

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