Sunday, May 1, 2011

GF Dehydrating : Buckwheat Crispies



You have likely run across the benefits of a living and raw vegan diet for anyone who is gluten-sensitive or has celiac disease.  The major benefit is that raw fruits and veggies are chock-full of enzymes that help with the digestion of food, and generally, grains like wheat are totally missing from the diet because, well, they are highly acid-producing, have nasty-tasting 'inhibitors' in their bran, and just don't add anything to the deliciousness of the raw vegan experience.  As well, many writers of raw and living food recipes discovered their own sensitivity to gluten.  So, a good food dehydrator like the Excalibur is a great boon to broadening your gluten-free recipe repertoire.

The amazing thing about raw recipes is that many of them can be made up to similulate the flavor, texture, and other elements of "mouth appeal" that we look for in traditional heated recipes.  I'm just starting to use buckwheat crispies in various recipes.  You can too!  Below are a couple of ideas for using them... so go get some at your healthfood store and enjoy the following:

How To Make Buckwheat Crispies
  • Soak 1 pound of Buckwheat Groats overnight in 3X as much water (as groats).  
  • Rinse well in the morning and drain.
  • Spread out on mesh trays of the dehydrator and dry at 105 degrees for 3-5 hours, or until completely dry (in moister climates, it will take longer)
  • After dried and cooled completely, store in glass mason jars* (with lids on securely to keep air out). When properly dried and stored, dehydrated foods will have a shelf-life of several months.
BUCKWHEAT BATTER RECIPE (for 'battered veggies')
  • Grind Buckwheat Crispies into a powder/flour
  • Add 1 tsp. Celtic Sea Salt
  • Add Cayenne, Nutritional Yeast, fresh ground Pepper, Garlic Powder, or whatever your choice of seasoning, to taste
  • Dip your favourite raw veggies (cut-up into spears, slices, etc.) into Olive Oil and then into the buckwheat powder.  
  • Dehydrate at 105 degrees for a couple of hours, until a crunchy outer layer forms.
With this basic 'batter' recipe you can also make "fried" onions (toss 4 C. of thinly-sliced onion rings in 3 T. Extra Virgin Olive Oil & 2 T. Water, then dredge in batter to coat well.  Gently place on the dehydrator trays and dry at 105 degrees for 4-6 hours until crispiness desired.)
     *I get my mason jars for 25 cents each at the Sally Anne.
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      Disclaimer:This blog reflects my own personal beliefs about the health benefits of being gluten-free. I am not a Medical or Health Care professional and any information or products contained in this blog are not meant to replace your responsibility to consult with the appropriate health care provider about your own circumstances and concerns. I am also an affiliate for many of the products promoted on this site meaning that I get a commission if you click and purchase. Thank you for supporting my continued ability to provide information through this website.

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