Spirulina is one of the most protein-rich foods on earth. This recipe is a crunchy snack that will sustain your energy levels for long periods of time. They are easy to travel with and will stay fresh for a few weeks when refrigerated.

INGREDIENTS | SERVES 4

• 2 cups sprouted buckwheat
• 1 cup dried coconut
• 1 cup pistachios
• ¼ cup dates, pitted and chopped
• 2 tablespoons honey
• 1 tablespoon spirulina
• 1 tablespoon carob

1. Soak the buckwheat for 6 to 8 hours. Drain and rinse until the water is clear.

2. Dehydrate the buckwheat until crunchy, about 6 hours at 110°F.

3. In a coffee grinder, grind the dried coconut to a flour.

4. In a food processor, process all ingredients together until well blended and chunky. Form into little square nuggets.

5. Dehydrate at 145°F for 2 hours. Turn down the temperature to 110°F and flip the nuggets. Continue dehydrating for 12 hours or until dry.

PER SERVING:

Calories: 528 | Fat: 25 g | Protein: 16 g | Sodium: 26 mg | Fiber: 12 g