10 cups buckwheat groats, sprouted
2 cups maple syrup
1 1/2 cups sunflower seeds
2 cups raisins
2 1/2 cups coconut
3 Tbs vanilla
1 tsp sea salt
2 Tbs mesquite powder (opt)
Combine sprouted buckwheat and all other ingredients in a bowl. Mix together well and spread out on dehydrator trays. Dehydrate at 105F until dry, approx 36 hours.
To make a chocolate version, add a little more maple syrup and raw cacao powder according to taste preference.
To sprout the Buckwheat: Put the buckwheat groats into a glass jar and cover the jar with cheesecloth. Fill the jar half full of water and soak the groats for at least 6 hours (you can soak them overnight if desired). In the morning, drain the soak water off. Place the jar upside down on an angle in your dish rack to allow any excess water to drain off. Rinse them in the evening and drain the water off again. Leave the jar sitting upside down on an angle again to drain off excess water. In the morning, you will have little ‘tails’ on the groats. They are now ready to use in the above recipe.