Rating5/5 (from 2 ratings)5
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 Fahrenheit 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.
Print This Recipe (PDF)
Click the button below to download the printable PDF.
You do not have any notes. Add some here. Notes are private and are only visible to you.Add New Note