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')
*I get my mason jars for 25 cents each at the Sally Anne.
- 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.
Search this Site; Search the Web