Great for making raw cake bases.
Buckwheaties are buckwheat groats which have been sprouted and dehydrated. They are great for making raw cereals and add a crunch to raw chocolate and trail mixes.
Ingredients: buckwheat 99%, Himalayan salt 1%.
Note that the salt in the ingredients is only used in the soak water when they are first sprouted. There is virtually no salty flavour in the finished buckwheaties.
My favourite use for buckwheaties is for making raw cake bases. They can be ground up first to make a 'flour' and then processed with other ingredients, I like to use mulberries and/or dates. You can also add some which are not ground up to add crunch.
Despite its name, buckwheat is not related to wheat and is gluten free.
Cake base recipe
- 100g buckwheaties
- 50g dried mulberries
- 2 dates (soaked to soften if necessary)
- 2 to 3 tablespoons water
- optional: 1 tablespoon cacao nibs
Add everything except the water to food processor and process until you get to the texture you want. Add the water if necessary to bind the ingredients. If you want your base to be crunchy, you can hold back the cacao nibs and a handful of buckwheaties and add them at the end.
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