Sprout 2/3 c. buckwheat groats.
(How to Sprout Buckwheat)
Place 2/3 Cup of buckwheat groats into a bowl and cover it with 2- 3 5times as much room temperature water. Mix the seeds up so that none are floating on the top. Allow the seeds to soak for about an hour. You need to give them plenty of time to soak, but also remember that buckwheat groats can take in too much water which will keep them from sprouting.
Drain the water in a colander and let them stand, rinsing 3 times per day with cool water for 2 days. You will notice a goopy substance on the buckwheat, which is starch. Make sure that you wash this off thoroughly.
At first you will notice a brown spot, and will then see a little sprout coming out.)
2 bananas, mashed,
the buckwheat groats
1/2 c. shredded coconut
1/2 tsp. cinnamon
4 drops lemon Stevia
juice of 1/2 lemon
Shape into triangles on freezer paper-lined dehydrator trays. Dehydrate at 105 degrees for 4 hours, then flip and dehydrate for another 4 hours, or until desired texture. Great warm, with cherry chia jam or lemon-cashew icing!
R comments on variations to the cashew banana scones and update on her diet:
“I’ve been having fresh juice every morning with my raw scones. I made another batch but this time instead of two bananas I put in one banana and 4 strawberries! They are really good. It took a lot longer to dry them though. I also made Mary’s zucchini chips. Theyre really good, especially when we need something salty. Plus we made a big batch of salsa.”
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