While visiting NYC last year, I had the pleasure of checking out One Lucky Duck – a vegan café specializing in raw and organic food. After seeing One Lucky Duck on so many blogs over the years, I was like a kid in a candy store when I stepped inside. And I had no idea what to buy! Everything looked amazing from their raw macaroons to raw chocolate chip cookies, all handmade in small batches. To this day, I still regret not buying a bag of their raw chocolate chip cookies!
As you can see, there are all kinds of gourmet goodies one the walls, with fresh juice and snacks in the cooler.
After ogling their walls for an awkward amount of time, I finally decided on raw chocolate macaroons, raw chocolate, and buckwheat crispies. Oh and a shot of wheatgrass juice for good measure. A shot of wheatgrass means that you get to eat everything you buy…wink, wink.
I LOVED the macaroons. I didn’t care for the chocolate that much, but I’ve never been a big fan of many raw chocolate bars I’ve tried. I also loved the buckwheat crispies (below).
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In my recap post I wrote, “Maybe I can make these at home?”
Well, I hope you weren’t holding your breath! Seven months later I finally got around to it. :)
I filed the ingredients away in my mind and decided that the perfect way to break in my non-stick dehydrator mat was to take make buckwheat crispies. Nothing compares to the magic you feel when you eat One Lucky Duck goodies, but for an at-home version I was very pleased with the outcome.
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Vanilla Cinnamon Buckwheat Crispies
Yield
6 servings
Soak time
1-2 hours
Prep time
Cook time
0 minutes
Total time
Inspired by: One Lucky Duck
Ingredients
- 1 cup raw buckwheat groats (not kasha)
- 1/3 cup agave nectar (or maple syrup)
- 2 tsp pure vanilla extract
- 1/4 tsp fine grain sea salt
- 1/4 tsp ground cinnamon
Directions
- Place buckwheat groats in a bowl and cover with water. Soak for 1-2 hours. Drain and rinse.
- Place all ingredients into a food processor except for the salt. Process until mostly smooth. Add salt to taste and adjust sweetener if preferred.
- Spread out the entire mixture onto 1-2 dehydrator trays lined with non-stick dehydrator mats. Spread out very thin.
- Dehydrate for about 8 hours at 105F. When you are able to lift off the mixture, do so and break it up into a bunch of small pieces. Dehydrate for another 1-2 hours, or until crisp. Enjoy immediately and store the leftovers for 2-3 days in a container or baggie.
Nutrition Information
(click to expand)Nutritional info (per serving, serves 6): 169 cals, 1 gram fat, 37 grams carbs, 10 grams fibre, 5 grams sugar, 4 grams protein.
Now, to make these you do need a dehydrator and for that I’m sorry because I know it’s not a common kitchen appliance. With that being said, I really wanted to be able to tell you that you can make them in the oven, but I’m afraid that my oven attempt failed horribly. I baked it at a low heat around 250F and the mixture ended up burning and it was also very bendy instead of crispy. Sadly, I do not recommend trying this recipe in your oven, unless your oven is magical.
If you do have a dehydrator, you will love how easy this recipe is. All you do is soak raw buckwheat groats for a couple hours, rinse and drain the groats, and then throw them into a processor with agave, sea salt, cinnamon, and vanilla. Pour it onto a non-stick dehydrator mat and dehydrate!
After about 8 hours, I broke the mixture up (essentially, it was one huge crispie!) and then dehydrated for another hour or two until super crisp.
If you have the chance to visit One Lucky Duck, run, don’t walk. Their raw chocolate macaroons were some of the best I’ve tasted. Hopefully one day, I’ll be back for another visit.
If you’d like to check out my vegan restaurant & bakery reviews (and all the sightseeing) while visiting NYC, see these posts below:
– Where’s Waldo? (the clues- would you have guessed it?)
– NYC Part 1 (Central Park, our hotel, sightseeing)
– NYC Part 2 (Café Blossom, sightseeing)
– NYC Part 3 (Candle 79, Radio City Music Hall)
– NYC Part 4 (Le Pain Quotidien, Top of the Rock, WTC memorial, Blossom restaurant, Chelsea Market, Times Square/Naked Cowboy!)
– NYC Part 5 (shopping, Union Square Market, Angelica’s Café, celeb sighting, Babycakes, Atlas café)
– NYC Part 6 (undocumented…muahuah)
P.S. To Anne with all the rhubarb, my Grama makes a strawberry rhubarb jam that is ultra addicting! Maybe that could be a sweet way to preserve some of that goodness.
I have had buckwheat groats in my fridge for quite some time, and I have just not been sure what to do with them. I now know! I am going to make these crispies, probably this weekend. Thank you for your wonderful recipes – they never disappoint!!!
I have these in my dehydrator right now!! I LOVE your recipes. They are so wonderful and I love enjoying them with my one year old. Thank you for sharing them with us!
thanks Lisa, I hope they turned out!
Where do you get your dehydrator and what type is it? I am new at being vegan and this would really help me! Thank you!
Can’t wait to try these… I was wondering why you had dusted off your dehydrator and now I am so happy to try them, too. :)
I have a batch of these vanilla cinnamon crispies in the dehydrator as we speak, and just took a nibble. So good! They’re not completely dry, but I couldn’t wait to taste them, since the batter was so yummy. Thanks for posting this recipe! As I said in previous post, I have had buckwheat groats in the fridge forever and just did not have the confidence to use them. With my success rate of 100% on your recipes that I’ve tried, I knew these would be great!
Hi Barb, so glad you think they are turning out good so far! The batter is usually a good indicator. ;) Enjoy!
THANK you Angela!!
I have been making variations of these and LOVING them!
Currently in the dehydrator is a version with pureed carrots, coconut, dates and candied ginger for a “carrot cake” cracker. YUM!
forever indebted ;)
wow great idea!
This is a late comment, but I printed your recipe out on the day you posted, just havent gotten around to this incredibly simple one!!! Thank you for the simplicity!!! I just wanted to say that I am so excited you have a dehydrator recipe because you make it so easy to use it and there is no guess work. I made your cheezy kale chips which were amazing and they turned out perfectly according to how you described. So, please more dehydrator recipes!!!! Thank you so much for taking a lot of the guess work out of vegan cooking. You make it interesting and easy!!
Thank you Kat! I will certainly keep that in mind. I also love those kale chips…thanks for the reminder to make them again!
I’ve never had a one-lucky-duck crispy. But now I don’t have to with your inspired recipe! Thanks so much! :D
Hi Angela,
I made these last night. When I checked them in the morning after 8 hours, they were still stuck to the tray. I managed to scrape some off (without too much difficulty) and broke them into pieces. I left them in the dehydrator for 15+ hours and still aren’t crispy. Any ideas why?
I made a couple minor changes, but I didn’t think that they would affect the recipe. I used sprouted buckwheat and I used a little less than 1 cup to make up for the amount that it expands during the sprouting. I don’t have a no-stick (just the plastic tray for fruit leathers) so I greased it with coconut oil. I spread it out thinly, but it is still very bendable after almost 12 hours. Let me know if you have any suggestions.
Hi Angela,
Your site is gorgeous!!!
Anyway, I tried to make these little suckers and they would not get crispy. I had them in my dehydrator for 12 hours now and they are still not crispy. Keep in mind this is my first time using my dehydrator and I have a cheapo one, Nesco American Harvest. Also, I subbed honey for the maple syrup. The puree is all stuck on the dehydrator tray and what I can peel off is still bendy and chewy. Boo! Any ideas?
Thanks!
Hi Bonnie, My guess is that it just needs more time or the honey might have changed the consistency. I would dehydrate a bit longer if you can.
Thank you Angela, for this yummy recipe! I made the crispies the other day, and they’re already gone. The whole family (husband, 14 and 7 year old sons) enjoyed them in a bowl with some almond milk. Today I’m going to make a double batch!