Submitted by: Kimberly Holland
Prep Time: 20 Minutes
Cook Time: 8 Hours
Very tasty, crunchy, and hearty breakfast cereal. I have 3/4 cup of cereal with 1/2 cup of almond milk.
Cover buckwheat groats with water and soak for over an hour. Then place in a strainer and rinse well. Pour into a food processor and add the remaining ingredients. Pulse several times until mixed well. Pour about 1 1/4 cups of batter on each dehydrator Teflex sheet. Spread thinly and evenly, and dehydrate overnight at 115ºF. The following morning, flip each sheet and remove from Teflex sheet. Place sheet of cereal onto the mesh sheet and leave in dehydrator until very crispy, most likely overnight once more. Break into small pieces and store in airtight container.
This recipe makes 12 - 3/4 cup servings.