These are convenient snacks for traveling. They are good to have on hand when you need a quick bite to eat. They will keep for a month or two when stored in an airtight container at room temperature. Keep in mind, though, that the buckwheat needs to be sprouted for 24 hours first.

INGREDIENTS | SERVES 8

• 1½ cups dry buckwheat
• 1 cup almonds, soaked
• ½ cup dates or raisins, soaked for 1 hour
• 1 cup flaxseeds, soaked
• ½ cup young coconut meat
• 3 tablespoons raw honey or agave nectar
• 1 tablespoon pumpkin pie spice
• 2 teaspoons cinnamon

1. Soak the raw buckwheat groats in 4 cups water for 30 minutes. Drain, rinse, and sprout for 24 hours.

2. Using the S blade in a food processor, process all ingredients until well mixed. Do not over process — mixture should still be chunky.

3. Form mixture into rectangle bar shapes and place on dehydrator trays with nonstick sheets. Dehydrate at 145°F for 2 to 3 hours.

4. Flip over the bars and continue dehydrating at 110°F for another 12 hours or until dry.

PER SERVING:

Calories: 367 | Fat: 19 g | Protein: 12 g | Sodium: 8 mg | Fiber: 12 g