Crazy for Cardamom

Crazy for Cardamom

Crunch Crunch Crunch! In chocolate, it’s a beautiful thing. Buckwheat provides the perfect healthy texture to jazz up your cacao creations. In a previous blog post we explained the process of activating and sprouting your buckwheat for elevated nutritional value, but what if you want to shake things up! Here’s a funky recipe playing with some interesting flavours. Mix these crunchy candied delights into your chocolate and you’re onto a flavour burst full of crunch……….enjoy!

Cardamom Orange Vanilla Buckwheat

  • 100g Raw Buckwheat (Soaked 2hrs then rinsed) Note: Option to Sprout. Click here to find out how to sprout
  • 60g Coconut Sugar (powdered)
  • ½ tsp Cardamom Powder
  • 2-5 Drops Cardamom Essential Oil
  • 1 tbsp Orange Zest
  • 8 Drops Sweet Orange Essential Oil
  • 1 tsp Vanilla Powder
  • 5 drops Vanilla Medicine Flower Extract
  • 1 Pinch Pink Salt
  1.  Soak Buckwheat for 2 hours. If already sprouted you can soak for 1 hour.
  2. Powder 50g of the sugar as finely as possible in a high-speed blender or coffee grinder (the extra 10g of sugar is added un-powdered for candied crunch).
  3. Place all ingredients in a bowl and combine well with your hands, making sure to cover all the wet buckwheat with the dry ingredients.
  4. Spread mixture onto a Teflex Sheet & Dehydrator Tray, making sure to keep the mixture separated into clusters for faster drying.
  5. Dehydrate at 42 degrees (108F), for 12 – 24hrs or until completely dry. You can flip onto a new tray halfway through to help speed the drying process.
  6. Store clusters in an air-tight container for up to 6 months.