Sprouted Rum Buckwheat Crunchies

Sprouted Buckwheat Crunchies can be made in almost any flavor...just change the extracts. My favorite flavors are rum and mint, but caramel is yummy too! Use the basic recipe and switch up extracts for variety.  Store these in an airtight container, or glass ball jar in the freezer and always have them on hand. 

Rum Buckwheat Crunchies

1 cup sprouted buckwheat, (sprouted for 12 - 24 hours - not dehydrated). 

8 Tablespoons coconut palm or date sugar - powdered 

2 - 3 Tablespoons powdered coconut palm sugar (or xylitol)

5 drops Medicine Flower Rum Extract (or 1 1/2 t liquid extract)

2 drops Medicine Flower Vanilla Extract or 1/2 teaspoon vanilla extract 

1/16 teaspoon sea salt   

Directions

Soak 1/2 cup buckwheat for 20 min. Sprout 12 to 24 hours, rinsing at least once in between.

Transfer rinsed, sprouted buckwheat to a mixing bowl and add sugar, xylitol, extract and sea salt. (You may use other sweeteners, but will change consistency, flavor and dehydration time). Use a nut seed grinder to powder sugar.

Spread mixture onto a two mesh dehydrator sheets stacked on top of each other, and dehydrate for 10 to 12 hours, or until crunchy.

Store in airtight container for up to a month or freeze for several months.

NOTE - Pulse grind in food processor or nut grinder, and sprinkle on cheesecakes, ice cream, pudding, crackers, etc. These are an awesome addition and I thank the amazing Amy Levin from OOOsha for the inspiration. 

Special Bonus - Mention "Rawfully Tempting" in Shipping Comments of any order and Medicine Flower will send you a special bonus sample. 

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