Rating4/5 (from 2 ratings)4
Yield10 pop tarts
2 cups barley or buckwheat (soaked, sprouted)
1 cup flax seeds (grounded)
3 tablespoons cacao butter (optional)
½ cup maple syrup or sweetener
1 tablespoon ground cinnamon
2 bananas (mashed)
Blueberries or fruit of your choice
1. Mix the first five ingredients in a food processor and spread the batter on a Teflex sheet or sheets. I made a big rectangle as big as the Teflex sheet, like a big pizza crust. What I did here is that I took some bananas and mashed them, added cinnamon, and some maple syrup. I also added some blueberries and it gave it a really nice taste. I know technically maple syrup is not raw, so you can substitute it with agave nectar, yacon syrup, or anything else that is sweet.
2. Dehydrate at 115 Fahrenheit overnight. The next day, by noon, it was ready. I didn’t even have to turn it over, but if you want to, go right ahead!
3. After it is nice and firm, cut it in smaller rectangles, like the size of pop tarts.
4. The topping is completely up to you--add chocolate (made with cacao butter or raw carob powder and any other ingredients), fruit, or anything you want.
Happytimes's ThoughtsBy happytimes
I actually made this recipe up, as I was making some of Allisa Cohen’s famous pizza dough and Carmella’s calzone recipe.
I had some sprouted barley left over, and I thought I should make something a little sweet.
By the way, these measurements are not that accurate, because I just added whatever I had at the moment, but it’s pretty close though.
It tastes really good, not too sweet, but just sweet enough to eat with anything you like.
It is a nice healthy breakfast.
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