A flavourful and nutrient rich muesli that will last you all through the week!
How It's Made
1 cup White Buckwheat
½ cup apple juice
¼ cup cacao powder
1 tsp ground cinnamon
1 tsp vanilla essence
½ cup Coconut
⅓ cup Walnuts
⅓ cup pecans
½ cup Cranberries
⅛ cup chia seeds
¼ cup blueberries sweetened with apple juice
¼ cup Black Bukhara Raisins
Soak buckwheat in 2 cups of water for at least 4 hours. In a separate bowl, soak nuts for 4 hours. Rinse and drain nuts and buckwheat. Transfer buckwheat and nuts to a medium size bowl.
Add juice, cacao, cinnamon, vanilla and coconut to the buckwheat and nut mix. Blend all ingredients together until all is humid.
DEHYDRATOR COOKING METHOD : Dehydrate the buckwheat mix, cacao, coconut in the dehydrator for 8 hours. Consistency will be less humid but crunchier if you use the dehydrator versus the conventional oven. COOKING METHOD WITHOUT THE DEHYDRATOR : Spread the mix uniformly on a cookie sheet lined with a parchment paper and bake at the lowest oven temperature for 8 to 12 hours OR until the buckwheat mix is dry and crunchy.
Pour the dehydrated buckwheat mix in a large bol and add dried fruits and chia seeds. Blend together and store in a glass airtight container or bag. Serve on a vegan yogourt or with homemade almond milk. Add a bit of maple syrup to up the sweetness!
Marie’s passion for healthy, organic food is evident in everything she does. She specializes in vegan and raw cooking with a special focus on the nutritional wonders of nuts and dried fruits. We’d tell you to visit her website, but you’re already on it!