Friday, February 26, 2016

Cinnamon Buckinis

Since discovering buckwheat groats (affectionately known as "buckinis"), I have put them on my "nice" cream as a ritual. But, I planned to make baked apples for company this weekend, and I thought they would be ultra-delicious with cinnamon buckinis sprinkled on top. This is what I came up with. You do have to prepare to make these well in advance (the day before), but once made, they will last until you eat them all.

1/2 cup buckwheat groats
2 t. liquid sweetener (I used date syrup, but you could use maple syrup or agave)
1/2 t. cinnamon

Soak the buckinis in plenty of water for 4-6 hours. They will become goopy because they have a coating on them that releases when you soak them. Strain and rinse the buckinis well. Put them back in a clean bowl of water for another 8 more hours or overnight. Rinse and drain well. Place them in a bowl and stir in the sweetener and cinnamon to coat.

Two methods for cooking:
1) Dehydrate buckinis on a silicone mat for about 8-10 hours or until dried out and crispy
2) Bake on lowest setting in your oven with the door cracked open until they become dried out and crispy.

Store in a jar or other air-tight container.

No comments:

Post a Comment