Rating4.8/5 (from 5 ratings)4.8
YieldAbout 16 cakes
1 cup buckwheat flour (made from grinding sprouted and dried buckwheat groats)
1 teaspoon cacao powder
1 teaspoon barley grass powder
1 tablespoon maca powder
Pinch of salt
1 teaspoon dried ginger or mixed spice
1. Put the dried ingredients into the food processor. Run the processor and add in the fruit until you have a smooth batter.
2. Take a spoonful of the batter and roll off the mixture with your finger onto a teflex sheet and tray.
3. Dehydrate at 145 F for an hour, then turn the cakes over and turn down the heat to 115 F and dry until the desired texture.
Sweetpea's ThoughtsBy sweetpea
Soft cakes that are slightly crispy on the outside and taste delicious.
I like these being like little uneven mountains on their own. The peaks are lovely and crisp. A bit like the Scottish rock cakes we used to have. Enjoy!
They don’t look that great in the picture, but they are great to eat.
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