This was such a popular recipe on the last Raw Magic Retreat I was involved with that I promised to share it. The recipe is completely nut-free and makes enough to spread over 2 dehydrator trays
- 500g buckwheat
- 500g pumpkin seeds
- 500g sunflower seeds
- 500g coconut flakes
- 300g raisins
- 300g dates
- 10 apples
- 150g goji berries
- 10g purple corn extract (optional)
- 4 tsp cinnamon
- 8-10 drops of vanilla extract
Soak the buckwheat, pumpkin and sunflower seeds for 2-3 hours. Strain away the water and rinse them several times. To increase nutrition content and improve digestibility, allow the seeds to start sprouting before blending them. Do this by leaving them in a bowl for 1 day and rinse them at least twice during the day.
Use a food processor with a large bowl (eg a magimix or something similar) and blend all ingredients together. It's a good idea to mix the ingredients in 2 batches and use a large bowl to mix it all together.
Place your mix on a couple of dehydrator sheets and place in dehydrator for around 18 hours at 105°F/42°C.
If the mix dehydrates until it is completely dry and crunchy, you can store it in an air-tight kilner jar for months. If it's still a little sticky or wet, it's best to keep it in an air-tight container in a fridge and it will keep for 7 - 10 days.
I like to add superfoods to recipes to give them an added boost of nutrition. If you don't have purple corn extract, it will also work well with algarroba (mesquite) or chaga (but only a fraction of these is needed). This recipe will also taste delicious without any superfoods.