Buckwheat Coco Puffs
Buckwheat Coco Puffs
Prep
15min
Total
15min
Servings
4
Ingredients
6
Level
Easy
Prep
15min
Total
15min
Servings
4
Ingredients
6
Level
Easy
Recipe by:Lisa Viger
Buckwheat Coco Puffs
Prep:15minTotal:15minServes:4
Ingredients
Directions
  1. Rinse one cup buckwheat groats and then soak in about two cups water for 5-6 hours or overnight. Rinse the buckwheat groats well. There will be a gooey or gelatinous coating on the groats and and they will need to be rinsed several times.
  2. Once rinsed, drain well and pat with a towel to remove most of the water.In a food processor with the S blade, add the banana, cocoa or cacao powder, vanilla and salt.
  3. Process for a minute or two until very creamy. Fold into the buckwheat groats.
  4. Then spread the mixture in clusters about 1/4 inch thick on the teflex or plastic sheets in a dehydrator. Dehydrate for about 4 hours, then turn over and dehydrate for another 2-3 hours, until the clusters are dry but pliable.
  5. They don’t seem to get brittle dry, but stay a little bit pliable.
  6. Break up into smaller clumps. These can then be stored in an airtight container at room temperature for 3-4 days. Serve with 1/2 cup almond milk.
Ingredients
Directions
  1. Rinse one cup buckwheat groats and then soak in about two cups water for 5-6 hours or overnight. Rinse the buckwheat groats well. There will be a gooey or gelatinous coating on the groats and and they will need to be rinsed several times.
  2. Once rinsed, drain well and pat with a towel to remove most of the water.In a food processor with the S blade, add the banana, cocoa or cacao powder, vanilla and salt.
  3. Process for a minute or two until very creamy. Fold into the buckwheat groats.
  4. Then spread the mixture in clusters about 1/4 inch thick on the teflex or plastic sheets in a dehydrator. Dehydrate for about 4 hours, then turn over and dehydrate for another 2-3 hours, until the clusters are dry but pliable.
  5. They don’t seem to get brittle dry, but stay a little bit pliable.
  6. Break up into smaller clumps. These can then be stored in an airtight container at room temperature for 3-4 days. Serve with 1/2 cup almond milk.
Directions
  1. Rinse one cup buckwheat groats and then soak in about two cups water for 5-6 hours or overnight. Rinse the buckwheat groats well. There will be a gooey or gelatinous coating on the groats and and they will need to be rinsed several times.
  2. Once rinsed, drain well and pat with a towel to remove most of the water.In a food processor with the S blade, add the banana, cocoa or cacao powder, vanilla and salt.
  3. Process for a minute or two until very creamy. Fold into the buckwheat groats.
  4. Then spread the mixture in clusters about 1/4 inch thick on the teflex or plastic sheets in a dehydrator. Dehydrate for about 4 hours, then turn over and dehydrate for another 2-3 hours, until the clusters are dry but pliable.
  5. They don’t seem to get brittle dry, but stay a little bit pliable.
  6. Break up into smaller clumps. These can then be stored in an airtight container at room temperature for 3-4 days. Serve with 1/2 cup almond milk.
Notes

Buckwheat Coco Puffs FTR

Lisa Viger

Chef: 

Vegan artist, photographer, and gardener who publishes daily raw menus on $10 a day or less, Rawon10.com