• 1 cup buckwheat
  • 1/4 tsp Cinnamon
  •   nutmeg freshly grated to taste
  • 1/4 tsp orange zest
  • 1/4 cup agave nectar
  • 1/4 tsp Cinnamon
  • 1/4 tsp Vanilla bean powder
  • 2  Dates pitted and finely chopped
  • 2 tsp maca powder
  • 1/4 tsp Sea salt

Servings: 4


  1. Soak buckwheat in water overnight
  2. Drain buckwheat in morning and rinse well
  3. Soak again for at least two hours with the following: cinnamon, nutmeg, orange zest and water to soak
  4. Drain again thoroughly and marinate in the following: agave nectar, cinnamon, vanilla bean powder, pitted dates, maca powder, and sea salt
  5. Add 1 cup mixed nuts and seeds that are soaked overnight and drained to the drained buckwheat seeds with chopped dried fruit in the agave mixture
  6. Coat evenly and lay the mixture on dehydrator trays (dehydrate 12 hours) or bake slowly at 200 degrees Celsius until golden
  7. Serve with almond milk or tossed through grated apple and carrot