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Wild orange and cacao buckwheat buckinis

  • Author: Samantha Gowing



Buckinis are usually made from raw activated buckwheat with raw cacao, coconut, cranberries and superfoods. Buckwheat Fagopurum Esculentum comes from the common dock and rhubarb family and is actually a fruit kernel. Often categorised as a grain, it belongs to the goosefoot family Chenopodiaceae that includes, spinach, rhubarb, beets and sorrel. Whole roasted buckwheat groats that have had the husk removed are called kasha.



2 cup raw buckwheat groats
1/2 cup dried cranberries or currants
3 tablespoons maple syrup
2 tablespoons cacao
2 teaspoons mesquite powder (optional)
2 teaspoons cinnamon
1/2 teaspoon nutmeg
4 drops wild orange essential oil (food grade)



  1. Soak buckwheat groats for 12 hours, drain well and pat dry.
  2. Transfer to a large mixing bowl, add remaining ingredients. Combine well.
  3. Either bake at 150 C for 20 minutes.
  4. Or for raw foodies –¬†spread mixture on Teflex sheets.
  5. Dehydrate overnight at 45 C.

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