These little clusters are packed with nutrient dense ingredients: flax seeds (high in omega 3’s, good kind fat), cacao powder (powerful antioxidant, god for fighting free radicals), maca powder (good for energy) amongst several other amazing ingredients.
This recipe kinda just happened. I had made a lot of sprouted buckwheat when prepping for making raw granola, and didn’t feel like really putting anything fancy together so just threw a bunch of ingredients in the bowl, thinking I was going to be making another granola. Before putting it in the dehydrator I tasted it and it tasted so good I immediately wrote down what I had used in order to not forget! When it came out, instead of being a granola, it was more of an energy cluster. Not only because it stuck together in convenient clusters, but also because the flavor was so rich that I don’t think I could actually eat a whole bowl of it. A few clusters was enough. I packed some for a hike and my daughter wanted some for her school snack. I am so happy I wrote down the ingredients so I can make this again.
So here it is. Another kitchen happy “accident” 🙂
- 3 cups sprouted buckwheat, or buckwheat that has soaked for at least 8 hours, then rinsed really well
- 1 cup oats
- 1 cup sunflower seeds
- 2 TBS mesquite powder
- 2 TBS maca powder
- 1/4 cacao powder
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1/8 tsp salt
- mix everything together in a bowl, adding the wet ingredients last
- spread on a dehydrator sheet, tapping it down to make it more compact
- dehydrate at 115* for about 12 hours or until dry and crispy
- store in an airtight container for weeks! (Although ours lasted barely a week)
If making this in the oven, put it on the lowest setting for about an hour, try it and keep checking every 10 minutes until fully done.