I love soaked and dehydrated buckwheat groats. They get crisp and puffy and light, like the puffed rice  remember in chocolate Crunch bars. Maybe that's why I always associate them with chocolate! Anyway, this makes a great and fun breakfast that will give you energy and keep you full all morning.

ingredients

 

 

 

 

 

 

directions

1. Rinse one cup buckwheat groats and then soak in about two cups water for 5-6 hours or overnight. Rinse the buckwheat groats well. There will be a gooey or gelatinous coating on the groats and and they will need to be rinsed several times. 
2. Once rinsed, drain well and pat with a towel to remove most of the water.In a food processor with the S blade, add the banana, cocoa or cacao powder, vanilla and salt. 
3. Process for a minute or two until very creamy. 
4. Fold into the buckwheat groats. 
5. Then spread the mixture in clusters about 1/4 inch thick on the teflex or plastic sheets in a dehydrator. Dehydrate for about 4 hours, then turn over and dehydrate for another 2-3 hours, until the clusters are dry but pliable. 
6. They don't seem to get brittle dry, but stay a little bit pliable. 
7. Break up into smaller clumps. These can then be stored in an airtight container at room temperature for 3-4 days. Serve with 1/2 cup almond milk.