vermont fiddle heads Search vt-fiddle

my sweetie cakes recipe

here’s my sweetie cakes recipe

2 cups golden flax seeds
1 cup soaked and/or sprouted raw buckwheat
1/2 cup raw agave
1 tsp lemon oil
a pinch of himalayan sea salt
1 cup filtered water

In a dry Vitamix pitchers, blend 2 cups of dry golden flax seeds in order to turn them into flour. Pour into a bowl. Then take 1 cup soaked raw buckwheat and blend in  the Vitamix pitcher along with the agave, lemon oil and sea salt and pour into the bowl with the flax. Then add 1 cup filtered water and hand mix until well combined. Pour on a dehydrator sheet and spread evenly with a rubber scraper. This recipe is for one 14 x 14 dehydrator tray only. This should be thick on the tray. Score into the shapes/sizes you want and dehydrate for 6-8 hours at 105 degrees. Then flip the sheet and take off the dehydrator sheet and see if it needs anymore dehydrating. These cakes should remain pliable and chewy.

NOTES on soaking and sprouting raw buckwheat
For this recipe, you want to start with hulled raw buckwheat. You do not want to use the buckwheat seeds that you use for sprouting in soil that have the dark hulls still on them. You also don’t want to use kasha - that is toasted buckwheat and it will turn to mush as soon as you soak it.

To soak the buckwheat: Put a slightly rounded 1/3 cup of buckwheat in a bowl and cover it with fresh water. Let it soak overnight. The buckwheat will plump up in size considerably. Pour buckwheat into a colander and rinse under the tap. Soaked buckwheat will turn the water slimy so keep rinsing until the water goes clear. They are ready to blend now unless you want to sprout them.

To sprout the buckwheat: After you’ve rinsed them, put them back in the colander and keep the bowl underneath to catch the water. Cover with a clean kitchen towel. Continue to rinse the buckwheat two more times on that first day: once in the evening when you get home from work and then once before bed. In the morning, rinse again and repeat rinsing in the early evening and night before bed. After about 2 or 3 days (depending on the time of year) you will have sprouted buckwheat. Now you can use them to make sprouted recipes.  Using sprouted grains are much more digestible for people and the yields are good, making this a very economical way to eat! (By the way, buckwheat are not a gluten product!)

Happy sweetie cakes!
Linda

Tags: , , , , , , , , ,

Leave a Reply


© 2014 Vermont Fiddle Heads, LLC • Photos were taken by Pat Hazouri • website created by Linda Wooliever