Buckwheat is a gluten-free grain that is hearty and filling as a breakfast or snack. You can keep this recipe raw by using a dehydrator, or use the oven to bake it.
Updated: Mon, 05/13/2019 - 9:13pm
- 1 cup raw buckwheat, soaked 1 hour
- 1½ cups filtered water
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- ¼ cup raisins
- ¼ cup chopped dried apricots
- ¼ cup shredded coconut
- 2 Tablespoons chia seeds
- 2 Tablespoons coconut oil
- 1 Tablespoon honey or agave
- Drain soak water from buckwheat. In a large bowl, toss together buckwheat, sunflower seeds, pumpkin seeds, raisins, apricots, coconut, chia, and flax seeds. Toss to combine.
- Drizzle coconut oil and honey onto buckwheat mixture and toss to coat.
- To dehydrate: layer buckwheat mixture onto lined dehydrator sheets, and dehydrate at 115º for four-eight hours, or until buckwheat is crispy.
- To bake: Line a rimmed baking sheet with parchment paper. Pour buckwheat into pan and bake at 350º for 30 minutes. Stir mixture, and bake 15-20 minutes longer, or until buckwheat is browned and crispy.
- Let buckwheat cool completely before storing in airtight container. Enjoy this healthy snack with milk, yogurt, or by the handful!