This cereal was born from the need to have meals rich in iron and protein. For a shortcut you can soak the buckwheat for just 20 minutes and proceed. Otherwise sprout the buckwheat ahead of time. I find sprouting fun but I sometimes want to move faster.
2 C Buckwheat Groats, soaked 20 min-1hr, rinsed and drained, then sprouted for 2 days.
½ C dried apricots, soaked in warm water for 20 min to plump up and soften
1 C pumpkin seeds
½ tsp pink salt (or sea salt)
1 tsp cinnamon
1 Tbsp spirulina
1 Tbsp raw cacao powder (not to be confused with cocoa powder)
2 Tbsp fresh orange juice
1 tsp orange zest
1 tsp lemon zest
1 tsp vanilla
¼ C maple syrup (or date paste; pitted dates blended with water into a paste)
Grind the pumpkin seeds in an herb grinder (I use a coffee grinder that has not been used for coffee) until broken and chunky to your liking. Mix the pumpkin seeds in a medium bowl with the salt, cinnamon, spirulina and cacao powder.
In a small bowl, mix the orange zest, orange juice, lemon zest, vanilla and maple syrup (or date paste if using that instead of maple syrup).
Drain the apricots and place them into a food processor and pulse until it looks more like jam – pasty but still a little chunky. Add the groats and wet ingredients to the apricots and process until most of the groats have been broken down into a dough.
Add the groat mixture to the bowl with the dry ingredients and combine evenly.
Spread the mixture over three non-stick dehydrator sheets (or wax paper), about ¼” thick. Dehydrate on 105 deg F overnight (aprox. 12 hours).
In the morning, remove the cereal from the wax paper and flip over onto the mesh screens.
After another 20 minutes, if the cereal looks and feels dry, break it into small chunks. Serve with your favorite nut or seed milk and a bowl of fruit.