Don’t you love it when you go back into your drafts and there’s a recipe sitting there waiting to be uploaded? It’s especially nice when you didn’t get a chance to cook anything over the weekend.
So here’s a (slightly) oldie, but a goodie: Raw Buckwheat Crispies.
Enjoy alone as crispy snacks or as a cereal doused in nut milk and layered with fruit (those are goji berries in the photo).
Ingredients
1 cup raw buckwheat kernels
1/2 TBSP raw apple cider vingar
1/4 cup pure maple syrup
1 TBSP maca powder (optional)
1/2 tsp of vanilla powder or 1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground ginger
pinch of celtic sea salt
Directions
1. In a glass jar, soak bukwheat kernals in enough purified water to rise about 1 inch above the kernels. Add apple cider vingar and soak for 5- 7 hours, or overnight.
2. Rinse buckwheat kernels and add to a blender or food processor along with all other ingredients.
3. Blend until it reaches a paste (you’ll still wants some chunky bits to keep it crunchy!).
4.Thinly spread onto a lined dehydrator tray and dehydrate on 105 degrees fahrenheit (40 degrees celsius) for about 12 hours (if you spread it super thin it will need less time). During this time, when the mixture is dry enough, flip it off the non stick mat or baking paper and onto the mesh dehydrator tray – this will help to crunch it up.*
5. Once your buckwheat crispies are dry break them into small pieces and enjoy on their own or as a cereal!! 
*If you don’t have a dehydrator you can place this on a flat tray and leave in your oven with the pilot light on until dried.
