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Yacon Buckwheat Cereal

Gluten Free Staple

Buckwheat is one of the easiest (gluten-free) grains to sprout - taking this extra step in preparation not only increases the nutrition, it also provides an improved texture once dehydrated.


½ Cup Yacon Whole Fruit Powder
½ Cup fresh Apple, minced
⅓ Cup Walnuts, finely chopped
¼ Cup Navitas Naturals Chia Seeds
¼ Cup Maple Syrup
¼ tsp Sea Salt
¼ Cup Raisins
2 Cup Buckwheat Groats
6 Cup Water
2 Tbsp Cinnamon Powder
2 tsp Vanilla Extract


Sprout the Buckwheat:
Soak the buckwheat groats in the water for 30 minutes. Drain into a colander, and rinse very thoroughly, to remove the excess starch. Place the colander on a counter away from direct sunlight to allow the groats to begin germinating. After 4-8 hours, rinse the groats very thoroughly with water again. Repeat this process 2-3 more times over the course of 2 days, until the groats just begin to show a small white tail. Rinse again before using, and drain well.

Mix the ingredients:
Transfer the buckwheat to a large bowl, and add the chia, yacon powder, maple syrup, cinnamon, sea salt and vanilla. Mix well. Add the apples, walnuts and raisins, and toss to combine.

Dry the cereal:
Divide the buckwheat mixture onto 4 perforated/mesh dehydrator sheets, spreading into flat layers to ensure even drying. Dehytrate at 115 degrees (or desired temperature) for 10-12 hours, or until dried through and crispy. Store in an air-tight container. Makes about 8 cups.

Yield: 8-10

Submitted By

Julie Morris