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3½ cups buckwheat (sprouted)
3 tablespoons agave
1 teaspoon vanilla
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon nutmeg
1. Put it all in the food processor (save the blueberries) and go crazy.
2. Spread onto parchment paper for the dehydrator in squares about a 1/2 inch thick and sprinkle blueberries on top (or you can mix it into the batter after processing).
3. Dehydrate at 110 degrees F overnight or until they look and feel desirable.
4. Peel off and top with whatever you like.
Lovin' My Sunshine's ThoughtsBy Lovin' My Sunshine
I sprouted way too many buckwheat sprouts, and I was looking for a way to use them up.
I was also working at the Hospitality Kitchen and they needed people to take the extra bananas. Naturally, I volunteered. (Who could let bananas go to waste?!)
Anyways, I wound up with tons of bananas that were perfectly ripe and won’t last that much longer.
So I put the buckwheat and bananas together with a little vanilla, agave, and spice and it turned out a lot better than I expected.
Oh, and make sure the batter is very processed. No one likes crunchy buckwheat in their bananas! lol.
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