The night before, soak buckwheat in 1 cup cool water. Rinse the next morning and let dry a bit before using.

Pulse buckwheat and oats in processor or blender until fine like flour. Add wheat-flour, spices, and baking powder and pulse to mix. Move to mixing bowl and stir in honey until well combined.
Roll out into a thin sheet and cut into strips.

OVEN: Preheat to 150F. Place strips on baking sheet and bake (with door open) for 4-6 hours, until crisp, then break into flakes, let cool, and return to oven for 2 hours, until very dry.

DEHYDRATOR: Place strips on dehydrator trays and dry on highest setting about 6 hrs, until crispy. Cool, break up, then return to dehydrator at same temp. for 2 more hours, until very dry.
Store in airtight container and serve with fruit and milk like regular cereal.

This recipe makes 10 servings, about 130 calories each.


Feel free to use any combo of as many grains as you would like, just make sure they add up to about 2 cups total.

Mr Breakfast would like to thank Nashta for this recipe.

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