I sprouted WAY too many buckwheat sprouts and I was looking for a way to use them up. I was also working at the Hospitality Kitchen and they needed people to take the extra bananas. Naturally, I volunteered. (Who could let bananas go to waste?!) Anyways, I wound up with tons of bananas that were perfectly ripe and won’t last that much longer. So I put the buckwheat and bananas togetherwith a little vanilla, agave, and spice and it turned out a lot better than I expected.
3½ cup Sprouted Buckwheat
3 tablespoon Agave
1 teaspoon Vanilla
1 teaspoon Ginger
½ teaspoon Nutmeg
- Put it all in the food processor (save the blueberries) and go crazy.
- Spread onto parchment paper in the dehydrator in squares about a half inch thick and sprinkle blueberries on top (or you can mix it into the batter after processing).
- Dehydrate on 110 degrees F overnight or until they look and feel desirable.
- Peel off and top with whatever you like…I should go figure out something good to top it with and post it…;)
Oh, and make sure the batter is VERY processed. No one likes crunchy buckwheat in their bananas! lol.