Make your own Superfood Power Cereal - it's easy!

Remember when I told you that I was obsessed with these new super-cereals
(Like Natures Path Qi'a or Holy Crap Cereal)?
Well I still am. But they are also outrageously expensive....
 so I decided to try making my own.

And it turns out it's very easy to make. You just need to mix together the base ingredients: Hemp seed hearts, Chia seeds, and raw buckwheat groats. The only real step involved is preparing the buckwheat groats, which need to be soaked and then dehydrated (to make them easily digestible). 

Adding a mere 2 spoonfuls of this superfood to your morning breakfast gives you a huge boost of plant-based proteins, fiber and omega-3s. I like to eat mine in yogurt or soymilk, mixed in with my granola, or sprinkled on salads for added crunch.

Oh and it's also completely gluten-free, vegan, and raw.

So that's cool ; )

Read on for the how-to....

Basic Recipe for Superfood Power Cereal

1 cup hemp seed hearts
1.5 cups chia seeds
1 cup raw buckwheat groats, soaked and dehydrated   *see below for how to do this*

Combine the three ingredients together in a clean, dry mason jar and store in a cool dry place or in the fridge,

To this base blend you can add 1 tsp cinnamon, raisins, dried cranberries, nuts, flax seeds or whatever you fancy.

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How to prepare the raw buckwheat groats so they are easily digestible:

• Take 1 cup raw buckwheat groats (not toasted buckwheat or kasha) & rinse thoroughly with cold water. 

• Place them in a large bowl and cover with plenty of water. 

• Cover the bowl with a tea towel and allow to soak for approximately 24 hours, changing the water once halfway through.  It's perfectly normal for the soaking water to get a bit slimy looking. Just give them one good final rinse at the end.

*The easiest way to do this, in my opinion, is to start the soaking on a Friday morning, change the water Friday night, and you're ready to go for Saturday morning (when you can be home for several hours while the buckwheat dehydrates in the oven).

• Now it's time to dehydrate the soaked buckwheat. If you don't own an actual food dehydrator, you can use your oven instead. Set your oven to its lowest possible temperature (mine goes down to 170 degrees F), and keep the oven door propped open ever-so-slightly (I used a wooden spoon to wedge my oven door open) to allow for good air circulation. 
• Strain out all the excess water from the buckwheat. Spread them out in a thin layer on a large baking tray, and "bake"/dehydrate until all the water has evaporated and the buckwheat is completely dry. If you taste one, it should taste like a crisp piece of dry puffed cereal. Depending on your oven, this may take anywhere from 3 to 5 hours.

Enjoy!