Grab a seat, Laura's making breakfast. These groats, with a bonus apple crumble and cream, are a great alternative to those humdrum smoothies and can be served warm during cold winter months.
2 cups buckwheat groats, soaked 1 hour
1/2 cups maple syrup
2 teaspoons cinnamon
1 teaspoon salt
1/8 teaspoon stevia
Baked Apples (optional): 2 apples, 1 tablespoon coconut oil, 1 teaspoon vanilla extract, pinch of salt, 1 teaspoon cinnamon
Cashew Cream (optional): 2 cups cashews, 1/2 cup maple syrup, 1/4 cup lemon juice, 1 teaspoon vanilla extract, pinch of salt, 1/2 cup coconut oil
Soak buckwheat groats for at least one hour, then rinse
Combine all remaining ingredients in a medium-sized bowl
Spread on a teflex sheet and dehydrate overnight or bake on a silpat in oven at 200 degrees for 1 hour
Pour milk over it. Cereal. Done.
Crumble: Complete steps 1-4 above. Cut two apples into small slices, toss with coconut oil, vanilla, salt and cinnamon. Spread onto a teflex sheet and dehydrate overnight, or bake on a silpat sheet in the oven at 200 degrees for 1 hour
Cashew Cream: Soak cashews for at least 1 hour, then strain and add to food processor. Add maple syrup, lemon juice, vanilla, salt and coconut oil then blend. Assemble by placing roasted apples, crumble, and optional cream in layers to make a breakfast parfait