Hemp Nut and Spice Cereal
2 cups whole buckwheat groats (untoasted)
1 1/2 cups hulled hemp seeds
1/2 cup flaxseeds
4 tablespoons maple syrup, agave syrup or raw honey
(for low-phenol use a sweetener other than honey)
1 tablespoon gluten-free vanilla extra
1 tablespoon cinnamon (use spices sparingly when sensitive to phenols)
1 teaspoon nutmeg
1 teaspoon celtic sea salt or crystal salt
Soak 2 cups whole buckwheat in 5 cups of fresh water overnight (about
Drain and rinse in a colander or strainer until the
rinse water runs clear.
Shake the colander or strainer to help
Allow buckwheat to stand for 10 minutes to drain well.
Mix buckwheat, hemp seeds, flaxseeds, maple syrup or honey, vanilla,
cinnamon, nutmeg, and salt in a bowl.
Spread mixture into a thin
layer on dehydrator trays (it should not be necessary to use nonstick
Dehydrate at 108 degrees for 12-24 hours or until
(Climate, temperature, and humidity all affect dehydrating
Store in clean glass jars with lids in a cool, dry place or in the
- BED (Body Ecology Diet)
- Feingold Diet/Low Phenol
- GFCF (Gluten-free/casein-free)
This recipe is from a wonderful cookbook called, "Living Cuisine: The
Art and Spirit of Raw Foods" by Renee Loux Underkoffler.
by Woody Harrelson.