Julie Morris' Very Own Yacon Buckwheat Cereal
JulieMorris
Posted On November 4, 2011
Yacon Buckwheat Cereal
Conventional breakfast cereals have a bit of a bad rap, often being high in sugar, high in additives, and high in mean-spirited empty calories. Luckily, making cereal from scratch can provide results so delicious and satisfying, you may just never turn back to a box again.
Instead of using refined flours to make cereal crisps, one great method I like to use is raw hulled buckwheat groats, which are gluten-free and can be found in most natural food stores (usually in the grain and bulk sections). I first sprout them as explained in the recipe below, mix in the flavors I like, and lastly dry them out in the dehydrator until crispy. It may seem like an extra effort for a bowl of cereal… and to be honest, a little extra initial effort it is, but the rewards are plentiful: a profoundly nutritious (protein! minerals! enzymes!) and delightful snack that’s also an ideal base for delicious flavors and superfoods. This is the type of recipe that’s great to make in extra large batches, then stored long-term in an airtight container … eagerly awaiting your awesome breakfasts and snack endeavors of the future.
As for flavorings, the possibilities are endless! Now that it’s fall, warm spices like cinnamon and seasonal apples are wonderful additions, as well as other complimentary superfoods like chia seeds (which makes the recipe surprisingly filling, unlike other cereals) and one of my favorites low-sugar tricks yacon powder (which adds an extra sweet apple-like flavor that enhances the rest of the recipe package). If you’re a fan of the crunch and munchy edibles in life, I can’t recommend this yacon flavored buckwheat ensemble highly enough. It’s fantastic.
Yacon Buckwheat Cereal
Buckwheat is one of the easiest (gluten-free) grains to sprout – taking this extra step in preparation not only increases the nutrition, it also provides an improved texture once dehydrated.
INGREDIENTS
2 cups buckwheat groats
6 cups water
1/4 cup chia seeds
1/2 cup yacon powder
1/4 cup maple syrup
2 tablespoons cinnamon powder
1/4 teaspoon sea salt
2 teaspoons vanilla extract
1/2 cup fresh apple, minced fine
1/3 cup walnuts, finely chopped
1/4 cup raisins
DIRECTIONS
Sprout the Buckwheat: Soak the buckwheat groats in the water for 30 minutes. Drain into a colander, and rinse very thoroughly, to remove the excess starch. Place the colander on a counter away from direct sunlight to allow the groats to begin germinating. After 4-8 hours, rinse the groats very thoroughly with water again. Repeat this process 2-3 more times over the course of 2 days, until the groats just begin to show a small white tail. Rinse again before using, and drain well.
Mix the ingredients: Transfer the buckwheat to a large bowl, and add the chia, yacon powder, maple syrup, cinnamon, sea salt and vanilla. Mix well. Add the apples, walnuts and raisins, and toss to combine.
Dry the cereal: Divide the buckwheat mixture onto 4 perforated/mesh dehydrator sheets, spreading into flat layers to ensure even drying. Dehytrate at 115 degrees (or desired temperature) for 10-12 hours, or until dried through and crispy. Store in an air-tight container. Makes about 8 cups.
Originally Posted By:
Julie Morris on November 4th, 2011
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Yacon Buckwheat Cereal
Conventional breakfast cereals have a bit of a bad rap, often being high in sugar, high in additives, and high in mean-spirited empty calories. Luckily, making cereal from scratch can provide results so delicious and satisfying, you may just never turn back to a box again.
Instead of using refined flours to make cereal crisps, one great method I like to use is raw hulled buckwheat groats, which are gluten-free and can be found in most natural food stores (usually in the grain and bulk sections). I first sprout them as explained in the recipe below, mix in the flavors I like, and lastly dry them out in the dehydrator until crispy. It may seem like an extra effort for a bowl of cereal… and to be honest, a little extra initial effort it is, but the rewards are plentiful: a profoundly nutritious (protein! minerals! enzymes!) and delightful snack that’s also an ideal base for delicious flavors and superfoods. This is the type of recipe that’s great to make in extra large batches, then stored long-term in an airtight container … eagerly awaiting your awesome breakfasts and snack endeavors of the future.
As for flavorings, the possibilities are endless! Now that it’s fall, warm spices like cinnamon and seasonal apples are wonderful additions, as well as other complimentary superfoods like chia seeds (which makes the recipe surprisingly filling, unlike other cereals) and one of my favorites low-sugar tricks yacon powder (which adds an extra sweet apple-like flavor that enhances the rest of the recipe package). If you’re a fan of the crunch and munchy edibles in life, I can’t recommend this yacon flavored buckwheat ensemble highly enough. It’s fantastic.
Yacon Buckwheat Cereal
Buckwheat is one of the easiest (gluten-free) grains to sprout – taking this extra step in preparation not only increases the nutrition, it also provides an improved texture once dehydrated.
INGREDIENTS
2 cups buckwheat groats
6 cups water
1/4 cup chia seeds
1/2 cup yacon powder
1/4 cup maple syrup
2 tablespoons cinnamon powder
1/4 teaspoon sea salt
2 teaspoons vanilla extract
1/2 cup fresh apple, minced fine
1/3 cup walnuts, finely chopped
1/4 cup raisins
DIRECTIONS
Sprout the Buckwheat: Soak the buckwheat groats in the water for 30 minutes. Drain into a colander, and rinse very thoroughly, to remove the excess starch. Place the colander on a counter away from direct sunlight to allow the groats to begin germinating. After 4-8 hours, rinse the groats very thoroughly with water again. Repeat this process 2-3 more times over the course of 2 days, until the groats just begin to show a small white tail. Rinse again before using, and drain well.
Mix the ingredients: Transfer the buckwheat to a large bowl, and add the chia, yacon powder, maple syrup, cinnamon, sea salt and vanilla. Mix well. Add the apples, walnuts and raisins, and toss to combine.
Dry the cereal: Divide the buckwheat mixture onto 4 perforated/mesh dehydrator sheets, spreading into flat layers to ensure even drying. Dehytrate at 115 degrees (or desired temperature) for 10-12 hours, or until dried through and crispy. Store in an air-tight container. Makes about 8 cups.
Yacon Buckwheat Cereal
Conventional breakfast cereals have a bit of a bad rap, often being high in sugar, high in additives, and high in mean-spirited empty calories. Luckily, making cereal from scratch can provide results so delicious and satisfying, you may just never turn back to a box again.
Instead of using refined flours to make cereal crisps, one great method I like to use is raw hulled buckwheat groats, which are gluten-free and can be found in most natural food stores (usually in the grain and bulk sections). I first sprout them as explained in the recipe below, mix in the flavors I like, and lastly dry them out in the dehydrator until crispy. It may seem like an extra effort for a bowl of cereal… and to be honest, a little extra initial effort it is, but the rewards are plentiful: a profoundly nutritious (protein! minerals! enzymes!) and delightful snack that’s also an ideal base for delicious flavors and superfoods. This is the type of recipe that’s great to make in extra large batches, then stored long-term in an airtight container … eagerly awaiting your awesome breakfasts and snack endeavors of the future.
As for flavorings, the possibilities are endless! Now that it’s fall, warm spices like cinnamon and seasonal apples are wonderful additions, as well as other complimentary superfoods like chia seeds (which makes the recipe surprisingly filling, unlike other cereals) and one of my favorites low-sugar tricks yacon powder (which adds an extra sweet apple-like flavor that enhances the rest of the recipe package). If you’re a fan of the crunch and munchy edibles in life, I can’t recommend this yacon flavored buckwheat ensemble highly enough. It’s fantastic.
Yacon Buckwheat Cereal
Buckwheat is one of the easiest (gluten-free) grains to sprout – taking this extra step in preparation not only increases the nutrition, it also provides an improved texture once dehydrated.
INGREDIENTS
2 cups buckwheat groats
6 cups water
1/4 cup chia seeds
1/2 cup yacon powder
1/4 cup maple syrup
2 tablespoons cinnamon powder
1/4 teaspoon sea salt
2 teaspoons vanilla extract
1/2 cup fresh apple, minced fine
1/3 cup walnuts, finely chopped
1/4 cup raisins
DIRECTIONS
Sprout the Buckwheat: Soak the buckwheat groats in the water for 30 minutes. Drain into a colander, and rinse very thoroughly, to remove the excess starch. Place the colander on a counter away from direct sunlight to allow the groats to begin germinating. After 4-8 hours, rinse the groats very thoroughly with water again. Repeat this process 2-3 more times over the course of 2 days, until the groats just begin to show a small white tail. Rinse again before using, and drain well.
Mix the ingredients: Transfer the buckwheat to a large bowl, and add the chia, yacon powder, maple syrup, cinnamon, sea salt and vanilla. Mix well. Add the apples, walnuts and raisins, and toss to combine.
Dry the cereal: Divide the buckwheat mixture onto 4 perforated/mesh dehydrator sheets, spreading into flat layers to ensure even drying. Dehytrate at 115 degrees (or desired temperature) for 10-12 hours, or until dried through and crispy. Store in an air-tight container. Makes about 8 cups.