1 cup buckwheat flour (made from grinding sprouted and dried buckwheat groats)
1 tsp cacao powder
1 tsp barley grass powder
1 tablespoon maca powder
1 tsp dried ginger or mixed spice
Put the dried ingredients into the food processor, Run the processor and add in the fruit until you have a smooth batter. Take a spoonful of the batter and roll off the mixture with your finger onto a teflex sheet and tray. Dehydrate at 145 for an hour, then turn the cakes over and turn down the heat to 115 and dry until the desired texture.
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.
Sweetpea's ThoughtsBy sweetpea
Soft cakes that are slightly crispy on the outside and taste delicious.
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