When my husband and I went primarily gluten-free, we missed cereal as an easy breakfast food, snack, late night splurge, and pretty much any time of the day one can consume cereal. I shopped around and tasted many gluten-free alternatives, only to be disappointed by the amount of sugar, the use of vegetable oils and corn and lack of nuts. Anyways, inspired by my raw chef friend, I played around with some combinations and came up with this standby I make sure to always have in our cabinet.
1 1/2 cup whole buckwheat, soaked and sprouted
1 cup soaked raw almonds, coarsely chopped
2 cups coconut flakes
1/4 cup maple syrup
2 tablespoons vanilla powder
Combine all of the ingredients in a mixing bowl and toss together so that maple syrup and vanilla powder is evenly distributed. Spread over about 4 dehydrator trays and set dehydrator to 115 degrees for about 8 hours. Stores for several weeks in a sealed container.