One of the best things about starting this blog has been meeting all of the wonderful people out there who have become readers! Caleb Simpson, photographer and rock climber extraordinaire, has made quite a few recipes from the site and always provided great feed back. The other day, he e-mailed me to let me know that he had made a really good snack that every one loved. Thus was born THE GUEST BLOG!
Caleb is an active rock climber (how about some pictures of that, Caleb) who is alway looking for compact, raw foods to carry along with him. Since they often hike in to the spot there they are going to climb, the weight of what he carries is important. He tried purchasing some raw granola, which worked well but the $7 price tag was more than he wanted to spend. But he fell in love with the idea of the granola because it was packed with so many calories and still so light. So, he decided to make his own! He says, “This recipe is fairly inexpensive to make compared to the $7 store bought bag. It’s great for snacking on, and you can use the crumbs that break off in the bag as cereal. This raw, energy packed treat will now be a staple good on all my rock climbing and backpacking trips.” You can see Caleb’s blog at: http://calebsimpsonphoto.blogspot.com/
Buckwheat Treats
12 Pitted Dates
1/4 cup Agave Nectar
1/2 cup of Water
1/4 cup Sunflower Seeds
1/4 cup Walnuts
1/4 cup Pumpkin Seeds
1 cup Ground Flax Seed
2 Teaspoons of Pumpkin Spice or Cinnamon (I prefer pumpkin spice)
1/2 teaspoon of Vanilla extract
2 cups of Buckwheat Grouts
Add 1/4 cup Sprouted Wheat Berries (optional)
Sea Salt
Place pitted dates, agave nectar and water in a food processor and blend until a paste is formed, scraping the walls as needed.
Then add the sunflower seeds, walnuts and pumpkin seeds to the mix and process again until seeds and nuts are mixed well throughout the paste.
Next add the ground flax seeds, pumpkin spice, vanilla extract and a few dashes of sea salt to the mixture and process again.
Once thoroughly processed, dump the mixture into a large mixing bowl, adding the buckwheat grouts and wheat berries. Now, with a spatula or wooden spoon mix thoroughly.
After this is done, place the mixture into clumps on a teflex dehydrator sheet and dehydrate at 100 degrees for about 12 hours. Makes about two sheets.
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Those look out of this world..amazing!!!
are any of those grains sprouted?
Nika, the wheat berries were sprouted, but not the grouts, but you could always sprout them as well. I may try sprouting some more of them next time, especially the grouts.
Hi Caleb,
have you also tried sprouting the seeds and nuts? I just made a batch of sprouted (and dehydrated buckwheat groats and barley) and thought they would be wonderful in these. I will give them a go with sprouted seeds/nuts (seems to agree better with my tummy hehe.
Thanks for the wonderful recipe.
Eva
Guess what I’m making this weekend. They look great.
For those interested in knowing sprouting the buckwheat grouts changes the taste of the original recipe. I tired them sprouted this weekend and while I still liked them I prefer un-sprouted, but of course they are more nutritious sprouted, so prepare how you like best!
Basically the taste of the sprouts overpowered the seasoning.
Are there any problems with eating buckwheat flour raw?
I have no experience with raw buckwheat flour. I would sprout the buckwheat before I would make the flour.
Does anyone know of a (fruit?) substitute for the dates to sweeten recipes? I have severe adrenal fatigue and can’t have high potassium foods. I can have agave, but a lot of recipes use both. I appreciate the help!!
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