Soaking and sprouting buckwheat:
Place about 2 cups of buckwheat in a larger bowl and fill it up with 3 times the amount of water, and let it soak for about 6-8 hours, and no more than 10 to 12 hours
After soaking for 6-8 hours, rinse the soaked buckwheat thoroughly in a mesh strainer in the sink. I usually soak mine overnight, and then wake up and rinse them in the morning. You can also start them in the morning, and if you leave for the day and go to work, simply rinse the buckwheat when you get home from work. Be sure to rinse very well, until the water runs clean and is not longer “slimy”, which is the starch running off it.
Shake the strainer well enough, and tap the bottom with your hand to try to get as much of the water out as possible and let sit over night (or throughout the day, depending on if you started soaking at night or in the morning).
Now that you have the sprouted buckwheat ready to go, in a medium sized bowl, place them along with the raisins, cinnamon, and the ground golden flaxseed.
In a food processor, blend the pitted dates and banana.
Add the date and banana mix into the bowl with the sprouted buckwheat and the rest of the ingredients and mix together thoroughly.
Using a spatula or angle spreader, lay the batter on a Teflex sheet and spread evenly into a square. Place into the dehydrator and flip after about 2 hours. To flip the banana buckwheat bars, just take another dehydrator tray (without the Tefelx sheet) and lay it on top of the other tray with the batter. Flip it upside down and then peal the Teflex sheet off of it. This way, the batter is dry enough to not run through the mesh dehydrator trays and will allow the granola bars to dry faster. They should be dry within about 6-7 hours at about 115 degrees.