2 cups sprouted buckwheat (about 1 ½ cups buckwheat before sprouted)*
1 cup soaked flax seeds
1 cup soaked almonds
½ cup soaked walnuts
½ cup soaked sunflower seeds
Zest and flesh or 1-2 organic oranges
1/2 cup soaked incan berries or sour cherries (optional)
1/4 cup coconut oil
1T vanilla extract or powder
pinch of salt
Process the apples, orange coconut oil, berries, vanilla extract and cinnamon in the food processor until smooth. Put in a bowl.
Process the almonds, walnuts and sunflower seeds to the consistency you want in the food processor.
Add the nuts and seeds to the flax seeds, sprouted buckwheat and apple mixture. Mix well.
Form into square ‘loafs’ about ¼-1/2 inch thick on teflex sheets. Mark into bars or squares.
Dehydrate for 12 hours and then turn them over onto the mesh sheets. They may need another 8-10 hours dehydrating. Try them and see.
*HOW TO SPROUT BUCKWHEAT
Soak the buckwheat in filtered water for 20-30 minutes (no longer or it will go glucky). Drain, rinse and place in a colander. Rinse once a day, or twice if the weather is very warm. In a day or two it will grow small tails. When the tails are the same size and the buckwheat grains it is ready.
Take these with you on a trip or out on a walk.