raw "grape nuts" cereal with "milk"

[theresaann]

Wow! I just made this after reading in Green Cuisine (G. Cousen's book) how to make dehydrated buckwheat "crunchies"

2 cups raw, unhulled buckwheat (without the hulls) soaked overnight then dehydrated 2-5 hours.

almond mylk-1 cup almonds soaked overnight, blended with water and strained.

add walnuts, cinnimon, raisins or whatever you want to toasted "buckwheaties" and top with almond mylk. WOW! just like regular cereal, if you want that "crunch". How fun.

[fiddler]

Thanks for posting this recipe!!! Sounds simple and delicious. I had made the Maple Cinnamon Buckwheat Crispies from the Raw Food Real World book and they were a bit too sweet for me -- and also that recipe used Maple Syrup (not really raw). I didn't even think of simplifying by just using the buckwheat and then adding the other ingredients later.

Thanks again for what seems like a recipe I'll start using regularly.

Gil

[SamuelWilson]

Yeah, I sure do appreciate that recipe. Sounds like a great way to start the day.

[mandarin honey]

This sounds great. Thanks for posting.

[RawTruth]

I made this a lot in my first few months of being raw and it really helped since my usual breakfast in the cooked food days was granola or oatmeal.

Don't let the list of ingredients stop you; these are just staples that I had in my cabinet and tossed in. It's very very easy.

Here's what I added to the soaked & sprouted buckwheat that make this extra scrumptious:

* sunflower seeds
* chopped nuts (soaked if almonds) -- best are pecans or walnuts
* coconut
* raisins
* chopped apple
* cinnamon
* a pinch of Celtic sea salt

. . . then I toss with blended soaked dates for the sweetener.

Dehydrate till the right crumbliness for your taste. It's a not as crunchy as toasted granola, but it's incredibly delicious when you want this type of food.

[RawFoodieMom]

theresaann, thanks for posting this recipe! :) Sounds great.

RawTruth, I love the coconut idea. I have seen you mention in other threads as well that only certain nuts need to be soaked. Is there somewhere I can find a reference that specifies which varieties of nuts need to be soaked and which ones don't need soaking? I'm going to be getting Alissa's book/dvd soon, is there a chart or something that says which nuts don't need to be soaked?

Thanks, :)
Debra

[RawTruth]

RawPriestess explains it the best, I think. Perhaps she'll jump in and help out. I know she's done so before here, but I think the post is lost in the mists of long-ago threads.