A Granola Cereal with a Fig Newton Cookie Taste—Gluten-free, Nut-free
This is one of my favorite cereals to eat, with milk or just to snack on. I add these to trail mixes as well. Mixed with powdered milk and hot water, it makes a great on-the-go wintertime breakfast.
Despite the name, buckwheat is not related to wheat, as it is not a grass. Because of this, buckwheat is naturally gluten-free. It is safely eaten and enjoyed by anyone with celiac disease and gluten sensitivity. Termed a pseudo-cereal, this ancient food is in the same family as rhubarb and sorrel.
Buckwheat Groats are the hulled seeds of the buckwheat plant. These soft white seeds have a mild flavor, but when toasted or roasted, they have a delightfully intense flavor. Groats are steam-cooked like rice for salads and side dishes or ground in your own mill into fresh flour.
3 cups chopped dried figs (about 1 pound)
1 cup water
1 cup sugar
3 cups raw buckwheat groats (hulled seeds, about 1 pound) or buckwheat flakes
1/4 cup maple syrup
2 teaspoons pure vanilla extract
1/2 teaspoon salt
- Dice figs and soak in water 1 hour. Add sugar and cook on medium heat until of thin jam consistency.
- Soak the buckwheat groats or flakes in filtered water for 30 minutes, then drain and rinse well.
- Place buckwheat groats or flakes in a food processor along with maple syrup, vanilla, and salt and pulse to combine, leaving chunks of buckwheat for texture, but making sure it is mixed well.
- Remove from food processor and stir in figs.
- Spread out onto a lined dehydrator sheet 1/8 to 1/4 inch (0.3175 to 0.635 cm) thick.
- Place in the dehydrator and dry at 145°F/ 65°C until completely dry and crisp.
- Break apart into small pieces and store in an airtight container for up to 6 months.
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