Ingredients
Equipment
Method
- Soak buckwheat for 8 hrs in filtered water at room temperature.
- Strain well and leave on a strainer for 24-36 hrs rinsing 2-3 times per day. Make sure to wash the buckwheat regulary to prevent them from going slimey.
- Soak the pumpkin seeds overnight in water.
- Make a paste out of the dates by putting in the Vitamix and blending with the fresh orange juice.
- Rinse and drain the seeds and buckwheat groats.
- Grate the apple.
- Mix everything in a large bowl.
- Lay out nice and thin on a dehydrator mat and raw it at 50c for 12 hrs - turn halfway through.
- Break into small pieces and store in an airtight container in the fridge for up to 10 days.
Nutrition
Notes
How to make in the oven:
- Make the recipe up to step 9.
- For step 10 - add the buckwheat rawnola to an oven at 120c / 250f
- Cook for 2-3 hours, turning halfway
- Cook until the buckwheat rawnola is nice and crunchy
- Cooking times will vary depending on oven settings and strength.
