She's Done It Again
Makes about 40 biscuits
You'll need a blender and a dehydrator
Takes three days to sprout the buckwheat, and 18 hours to dehydrate, but only 10 mins to actually make.
New Age Digestives. Or sandwich them together with Maca Spread or Super Hemp Cream Me (from Raw Magic) for New Age Custard Creams.
- 2 cups (250g) buckwheat, sprouted
- 1/2 cup (50g) lucuma
- 1/2 cup (50g) carob
- 1/4 cup (60ml) agave
- 1/2 cup (125 ml) extra virgin olive oil
- 1 1/2 cups (375 ml) water
- 1 cup (125g) raisins
Soak your buckwheat for five to eight hours. Give it a good rinse, and be careful to drain it well or it can go slimy. Sprout it for two or three days, making sure to rinse it regularly. Try not to let the tails get longer than the seed, for the best flavour.
When your sprouts are ready, put them in the blender with the lucuma, carob, agave, olive oil, and water. Give it a good blend until it goes into a thick cream, with no lumpy bits. Once you've got a cream, stir in your raisins by hand with a spoon.
Spoon onto dehydrator trays. It should cover three trays. Dry for 12 hours, then score each tray into about 12 biscuits (3 x 4), flip, and dry for another 8 hours until they're done.
They'll keep in an airtight container for a week or two. They may even keep longer than that, but we've never had a batch stick around beyond that in order to test it.