1 c. raw buckwheat groats
1 c. almonds
1 T. maple syrup
2 T. tamari
1 c. raw pumpkin seeds
flesh of one mature coconut
2 c. sliced roma tomatoes
fruit of choice: mango, kiwi, strawberry, apple, etc.
1/2 c. raisins
Soak the buckwheat groats in a sproating jar six hours or overnight. Drain and rinse. Rinse every twelve hours until little tails appear. Spread on teflex sheet and dehydrate at 95 degrees for about 8 hours. Place almonds in a bowl and add enough water to cover. Stir in the maple syrup and tamari and let soak overnight. Soak pumpkin seeds overnight. Place almonds and pumpkin seeds in single layers on dehydrator trays and dehydrate until dry. Pare the coconut into strips (slicing blade of a food processor or salad shooter is good for this). Slice assorted fruit into thin pieces. Place coconut, tomatoes and fruit in single layers on dehydrator trays. Dehydrate at 95 degrees until coconut is dry and fruit is leathery. Mix everything together and store in an airtight container.
adele posted this at another site.
1 c. almonds
1 T. maple syrup
2 T. tamari
1 c. raw pumpkin seeds
flesh of one mature coconut
2 c. sliced roma tomatoes
fruit of choice: mango, kiwi, strawberry, apple, etc.
1/2 c. raisins
Soak the buckwheat groats in a sproating jar six hours or overnight. Drain and rinse. Rinse every twelve hours until little tails appear. Spread on teflex sheet and dehydrate at 95 degrees for about 8 hours. Place almonds in a bowl and add enough water to cover. Stir in the maple syrup and tamari and let soak overnight. Soak pumpkin seeds overnight. Place almonds and pumpkin seeds in single layers on dehydrator trays and dehydrate until dry. Pare the coconut into strips (slicing blade of a food processor or salad shooter is good for this). Slice assorted fruit into thin pieces. Place coconut, tomatoes and fruit in single layers on dehydrator trays. Dehydrate at 95 degrees until coconut is dry and fruit is leathery. Mix everything together and store in an airtight container.
adele posted this at another site.
