I got a fantastic deal at work: 20pounds of organic buckwheat groats for 20 bucks. But, what does one do with 20 pounds of buckwheat? Well, we play around.
This could also work as a raw doughnut I suppose if you added more dates and maybe added a cashew glaze, but generally, because of the majority of buckwheat, it makes a lovely moist raw bread instead. (I have a banana spread I made up on mine in the picture).
Ingredients (makes 13-15 bagels):
3 c buckwheat groats (grind to flour)
2 1/2 c cashews (grind to flour)
1 1/2 c water
1 1/4 c raisins
3/4 c dates (soak. pulse w/ 1 c extra water)
1/3 c cinnamon
1 tbsp him. sea salt
Method:
First, soak your dates in one cup of water for about 2 hours or so, or until moist. Next, in a completely dry food processor or vitamix, grind your buckwheat groats (which should have been soaked for 10h, then dehydrated for an additional 10 at 110) and your cashews, and add the flour to your bowl. Next Pulse dates (w/soaking water), cinnamon and salt until fully mixed. Add raisins to flour bowl continuously as you add in date mixture. Add in water until dough has reached moist consistency similar to bread dough.
To dehydrate, pan your mixture using an ice-cream scoop, 2 scoops per bagel. Since I have the new big dehydrator sheets, I panned out rows of three (9 per tray). Mold scoops to be one giant ball, and flatten. Smooth edges to make rounded, and make a hole in the middle.
Dehydrate at 130 for 1 hour, then 110 for 4 additional. Then flip your bagels and dehydrate for another 2 at 110, or until desired moisture. (The easiest way to flip these so you don’t break them is grab another tray with netting and place on top of the current bagel tray. Sandwich the bagels lightly in between the trays and flip. Then, peel back the dehydrator sheet. Dehydrate bagels for the second time on netting only.)
Top with your own cashew cream, or coconut butter w/fruit and enjoy! They’re filling and it’s always a tough choice for me in the morning between one of these and my raw buckwheat granola….
