Local Blueberry Buckwheat Recipe - Breakfast Recipe
Local Blueberry Buckwheaties Recipe
A flavourful and nutrient rich muesli that will last you all through the week!
1 cup PRANA organic hulled buckwheat
⅓ cup PRANA organic raw walnuts
⅓ cup PRANA organic raw pecans
½ cup apple juice
¼ cup PRANA organic raw cacao powder
1 tsp ground cinnamon
1 tsp vanilla extract
½ cup PRANA organic coconut strips
½ cup PRANA organic cranberries, sweetened with apple juice
¼ cup dried blueberries sweetened with apple juice
¼ cup black Bukhara raisins
⅛ cup PRANA organic whole chia seeds
Soak buckwheat in 2 cups of water for at least 4 hours. In a separate bowl, soak nuts for 4 hours. Rinse and drain nuts and buckwheat. Transfer to a medium bowl.
Add juice, cacao, cinnamon, vanilla and coconut to buckwheat and nut mix. Blend ingredients together until all is humid.
DEHYDRATOR COOKING METHOD: Dehydrate buckwheat mix in dehydrator for 8 hours. Consistency will be less humid but crunchier if you use the dehydrator vs. the conventional oven. COOKING METHOD WITHOUT DEHYDRATOR: Spread mix evenly on a cookie sheet lined with parchment paper and bake at the lowest oven temperature 8 to 12 hours OR until buckwheat mix is dry and crunchy.
Pour dehydrated buckwheat mix in a large bowl and add dried fruits and chia seeds. Blend together and store in a glass airtight container or bag.
Serve over vegan yogurt or with almond milk. Add a bit of maple syrup to up the sweetness!