Soft cakes that are slightly crispy on the outside and taste delicious.
1 cup buckwheat flour (made from grinding sprouted and dried buckwheat groats)
1 tsp cacao powder
1 tsp barley grass powder
1 tablespoon maca powder
1 tsp dried ginger or mixed spice
Put the dried ingredients into the food processor, Run the processor and add in the fruit until you have a smooth batter. Take a spoonful of the batter and roll off the mixture with your finger onto a teflex sheet and tray. Dehydrate at 145 for an hour, then turn the cakes over and turn down the heat to 115 and dry until the desired texture.
I like these being like little uneven mountains on their own. The peaks are lovely and crisp. A bit like the Scottish rock cakes we used to have. Enjoy!!
They don’t look that great in the picture but they are great to eat.