Sprouted buckwheat chocolate crackles recipe..

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Sprouting and dehydrating buckwheat below 45 degrees C brings it to life!

INGREDIENTS

1 cup of buckwheat.
¾ cup of coconut oil, melted over a bain-marie.
1 cup of desiccated coconut.
6 tablespoon of cacao (preferably raw).
4 tablespoons of raw honey.
½ cup of organic raisins.

INSTRUCTIONS

Preparation:

1. Soak the buckwheat overnight.
2. Sprout the buckwheat for 1-2 days.
3. Dehydrate the buckwheat for approximately 12 hours, until crunchy.

Directions:
1. In a Food processor blend ½ the buckwheat to a powder.
2. Mix all the ingredients together.
3. Allow to cool slightly for better adhesion Spoon the mixture into cup cakes.
4. Refrigerate for 1 hour

NOTES: Enjoy!

REFERENCES:

AUTHOR: Dianne Horton

DATE: 27/03/2008

eB/k per/n: Yes