Guest Post: Tips for using your dehydrator and Raw Buckwheaties Cereal | Blissful and Fit
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Guest Post: Tips for using your dehydrator and Raw Buckwheaties Cereal

August Cooking Tool of the Month – Dehydrator

I’m so excited about this guest post today! Marissa makes this raw food thing doable! Breakfast time can sometimes leave me at a loss. I’m perfectly happy just having a big green protein smoothie. But sometimes you want something heartier. Enter Buckwheaties Cereal! I’m also excited that I have an Excalibur dehydrator on the way and will get to start experimenting with it and sharing recipes with you soon! Thanks Excalibur, I <3 you!

The following is a common exchange that I’ve had with people about going raw:

Me: I’ve fallen in love with raw foods. I feel even better than I did before I got sick!

Friend: I’m so happy you found something that works for you. I had some friends who ate raw. They had to wait 5 days to put together a meal because it took so long to dehydrate things.

While it is true that dehydrating takes time, dehydrated foods shouldn’t make up a major portion of one’s food intake, nor are they a necessary component of a healthy raw diet. I hate to see people intimidated by such an effortless way of eating because they think it has to be complicated and time-consuming. With that said, I think dehydrators are really freaking cool and add to the fun in raw foods. The artist in me uses the dehydrator to mimic familiar textures and tastes of less healthy foods with healthier alternatives. For example, I can capture the salty crunch of a potato chip with a raw vegetable- or nut-based chip – not a gross hydrogenated fat, GMO ingredient, or mystery chemical in sight.

buckwheaties cereal in dehydrator trays

A few tips for beginners:

– It’s not an exact science. Factors like humidity and fullness of the dehydrator can affect drying time. I put my dehydrated treats in the fridge during humid months. A full dehydrator dries food slower. It may help to flip the trays around (front to back and top to bottom) every so often.

– Flavors can mellow out in the dehydration process. Don’t fret if batter tastes too strong. That pungent onion taste will become a wave of subtle sweetness. The salt-tastic sting on the tongue will balance out in the final product. (Assuming it’s a reliable recipe, of course!)

– Go big. If you go with an Excalibur, get a 9 tray instead of a 5 tray. It may seem excessive, but I’ve had it full more times than not. If I’m dehydrating a batch of kale chips and raw crackers, it’s already just about full. It’s well worth the extra $50 in the long run.

– Minimize waste- I use food scraps like juice and nut milk pulps in crackers and cookies.

– Experiment – Tired of spending mucho dinero on prepackaged raw goodies? Take a look at the ingredients of a favorite raw novelty food and try to create a recipe off of that.

– Don’t knock it till you’ve tried it – I couldn’t imagine how dehydrated banana and flax could resemble a crepe, my favorite childhood breakfast food. I was so wrong. They were sensational!

My all-time favorite thing to make in the dehydrator is buckwheaties, which are crunchy and delightful nuggets of soaked and dehydrated buckwheat groats. You can sprout the groats first (they sprout in a couple days), but just soaking also works fine. Dehydrate them as is or toss them with seasonings. Sometimes I make cereal flakes by blending the soaked buckwheat with spices and sweeteners before dehydrating. You can also add in nuts and dried fruit to make granola. So, how do I eat them? They are great as cereal with fresh fruit and homemade nut milk, they add a nice crunch as a topper to a green smoothie bowl, and they make the perfect portable snack.

A note on soaking: I’ve read that the groats can mold easily when soaked too long. Since I have health problems from mold, I am extra cautious about these things. When I started soaking them for 1-2 hours instead of 8, there was no longer a bitter, musty undertone from the over-saturated groats. Also, it’s completely normal for buckwheat to be slimy after soaking. Rinse them off until the water runs clear.

Cinnamon French Toast Buckwheaties Cereal

Cinnamon French Toast Buckwheaties

(makes enough for 2 teflex sheets)

3 cups buckwheat groats, soaked 1-2 hours and rinsed well

1/4 cup maple syrup

1 tablespoon alcohol-free maple flavoring (or 2-4 more tablespoons of maple syrup)

2 tablespoon alcohol-free vanilla extract

2 teaspoon cinnamon

1 teaspoon salt

2 tablespoon water, to facilitate blending, if needed.

Preparation

Measure 3/4 cup of the soaked buckwheat groats and set aside. Blend all other ingredients in the food processor until smooth. Add water if it’s more like a paste instead of a thick porridge consistency. Pour into a bowl and stir in the remaining groats. With a spatula, spread thinly onto trays lined with teflex sheets. Dehydrate for 4 hours or until it’s no longer sticky on top. Flip and dehydrate for 4 more hours*. Crumble into pieces and store in an air-tight container.

Banana Bread Buckwheaties Cereal

Banana Bread Buckwheaties

(makes 2-3 teflex sheets)

3 cups buckwheat groats, soaked 1-2 hours and rinsed well

2 medium bananas

1 teaspoon cinnamon

1 teaspoon salt

1/2 teaspoon ground ginger

1 tablespoon alcohol-free vanilla extract

1 dropperful of english toffee stevia

1 cup raw pecans, soaked overnight and chopped

2 tablespoon water, to facilitate blending, if needed

Preparation

Measure 3/4 cup soaked buckwheat groats and set aside. Blend all other ingredients except pecans in a food processor until smooth. Add water if it’s more of a paste instead of a thick porridge consistency. Pour mixture into a bowl. Stir in the remaining groats and chopped pecans. Use a spatula to spread thinly onto trays lined with teflex sheets. This usually spreads a little bit thicker than the cinnamon french toast buckwheaties because of the nuts. It will be more granola-like. Dehydrate for 4 hours or until it’s no longer sticky. Flip and dehydrate for 4 more hours*. Crumble into pieces and store in an air-tight container.

*The best way to flip these over is to place another tray (without a teflex sheet) on top and upside down like you’re making a sandwich and the trays are the bread. Flip it over quickly and remove the top tray (that was originally on the bottom.) You can then peel back the teflex sheet and place the buckwheaties back in the dehydrator.

MarissaMarissa is a long-time animal advocate and nutrition nerd, head-over-heels in love with the raw foods lifestyle. She lives in the Rust Belt with her (slowly transitioning to vegan!) partner and their gregarious fur-child. She does not follow a raw diet 100%, but does believe that the disease-protective and grounding, soul-opening nature of a high-raw vegan diet is far superior to any other diet out there. Check out her website.

Dehydrator Recipes this Month:

Buffalo Cauliflower by Sherene

Raw Corn Chips by Michele


Posted in Breakfast, Cooking, Raw, Recipes on 08/09/2012 09:25 am
 

12 Comments

  1. Thanks for having me on your blog, Christy. All of the posts for this Cooking Tool of the Month have been fantastic. I'm anxious to try the recipes. I hope everyone enjoys my tips and recipes! If anyone is interested in checking out more, I've recently started a blog at revelinginraw.blogspot.com. I'd love for you to stop by!

    Reply

  2. thanks for these recipes! i can't wait to try more grainy foods in the dehydrator. definitely agree on getting one with more space, as our round dehydrator can get pretty full when trying to space things out or spread something thinly. a note for pet people: set the dehydrator up high so that it doesn't attract hair!

    Reply

  3. Hmm.  The cinnamon ones sound delish!  You had me at maple syrup. 

    Oh, and I have never heard of english toffee flavoured stevia.  I've been using plain stevia for  years and wasn't aware there were flavoured types.  I'll bet I find out they aren't available in Canada.  🙁

    Reply

  4. What is the shelf-life of these cereals?

    Reply

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