1 cup buckwheat seeds, sprouted overnight and dehydrated (or use pre-dehydrated buckwheat) or use wholegrain oats

1/2 cup shredded coconut

1/4 cup dried goji berries

1/3 – 1/2 cup dried apricots or mangoes, chopped

1/4 cup raisins or sultanas

1/4 cup pitted dates, chopped

1/4 cup Cacao nibs

1 Tbsp organic cocoa powder

1 Tbsp Maca powder (optional)

1 Tbsp ground flax seeds

2 Tbsp Lucuma powder (optional)

1 Tbsp chia seeds (optional – this will mean the mix will soak up your milk and become like a porridge texture)


If sprouting buckwheat: Place the buckwheat in a bowl and cover with alkaline water (pH 9.5). Tap water will not work so don’t bother trying as it is too acidic and the chemicals in the water are not favourable for the seeds to absorb. The water should cover the seeds by about 20-30mm. They will absorb much of that, but not all of it. Allow the seeds to soak overnight¬† (refrigerate if you can find room). Rinse thoroughly and dehydrate at 40 degrees C if you have the equipment. If not (like me), here is my really ‘bodgy’ approach:

Place on a tray in put in an oven at a low temperature of 40 degrees C until they dry. I did this by turning the oven onto 100 degrees C for about 5 minutes and then turning it off and leaving the buckwheat on the tray. Do this each hour for about 4 hours and you will have a fair result (albeit not perfect).

Once done, mix together all other ingredients with your dehydrated buckwheat. Skip this entire process above if you purchased dehydrated buckwheat.

Serve with almond milk or oat milk. You can lightly roast in a low heat oven for about 30 minutes if you want to, but I don’t bother very often. The picture below shows the ingredients, and no they are no cigarette butts, that is how I cut my dried mango!


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