Ingredients:
2 cups activated buckinis
2 cups hazelnuts, chopped or pulsed in food processor
1/4 cup cacao powder
1/4 cup cacao nibs
2 tbsp maca powder
1 tsp ground cinnamon
1 tsp kosher salt
1/4 cup agave syrup
2 tbsp virgin coconut oil, melted
1 tsp pure vanilla extract
How to make:
1. Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper.
2. Combine all the dry ingredients in a large bowl. Add in the wet ingredients. Mix until buckini is sticky and coated evenly.
3. Spread buckinis evenly in a single layer on your baking sheet and press down to flatten with the back of a spatula (this is so they stick together during baking). Bake for 15-20 minutes.
4. Remove buckinis from oven and let it cool completely before breaking it up and storing.
How to Activate Buckwheat:
- Rinse 2 cups of buckwheat groats under running water.
- Add buckwheat to a large bowl and soak with filtered water. Make sure the water is 1-2 inches above your buckwheat. Add 1 tbsp of organic ACV (this will help break down the Phytic Acid). Let the buckwheat soak for 6-8 hours.
- At this point, the water should be slightly pink, cloudy, and slimy. You want to rinse the buckwheat using a sieve until the water becomes clear.
- Dehydrate the buckwheat. I do not have a dehydrator so I am using my oven to do so. Line a baking sheet with parchment paper. I put my oven on the lowest temperature which is 170°F with the door slightly open.
- Spread your soaked, rinsed, and drained buckwheat in a single layer on the baking sheet. Place your baking sheet in the middle rack and dehydrate for about 4 hours or until it is completely dried. Stir occasionally.
