Comments on: Crazy-Easy Low Fat Vegan Candy Bar Innards Dessert (or Heavenly Bites)

By: moonwatcher

moonwatcher — Thu, 26 Jun 2014 05:27:17 +0000

Hi Rosalie–thanks for your question. Here is the answer I gave another reader, Kelly, about how to make your own: dehydrated buckwheat groats are simply raw buckwheat groats that have been soaked overnight, rinsed, and then dried in the food dryer or dehydrator (hence the name) for another 8-10 hours. It’s something you have to do at home, which I have mentioned in other posts. Here’s where I first learned how to do it on Choosing Raw blog: http://www.choosingraw.com/buckwheat-cereal-and-almond-milk/. It makes the groats easier to digest and gives them a soft crunch. Very tasty! You could probably try and do them in a low oven if you don’t have a food dryer, but not for nearly as long–maybe not even an hour. I’ve never done it that way, though, I’m just going on what I’ve read. There might be something in that link about it. Hope this helps!

By: Rosalie

Rosalie — Thu, 26 Jun 2014 05:04:46 +0000

What is dehydrated buckwheat groats? do you dehydrate them yourself? sounds yummy i think. hope to hear from you. thanks,
rosalie

By: moonwatcher

moonwatcher — Sun, 15 Jun 2014 16:34:01 +0000

Hi Veronique! I think it’s a great idea to use it as topping for banana ice cream. I use my almond milk in my “big bowls” of oats, etc., which I eat every day, and sometimes in non-dairy sauces. The kind we can get in the store here lasts a while when open. I often solve the problem of going bad by making my own in small one person batches. So only 1/2 cup of nuts or even 1/3 to 4 or 5 times the water. Or I make it when I know I want to use it in the next few days for a variety of things. I use almond milk because it’s relatively low in saturated fat and easy for me to digest. It’s my personal favorite. But you could use soy or rice or some other non-dairy milk too. I am very intolerant of dairy so I don’t eat any of it anymore. But that’s me. Everyone’s body and needs are unique to them.

Thanks for the lovely compliment on the new front porch and the best wishes for the move. It IS wearing me out, but that’s the nature of the moving beast. 😀 I’m happy as can be, and resting as much as I can, and that helps a lot. 🙂

By: Veronique

Veronique — Sun, 15 Jun 2014 05:54:42 +0000

Hi Maria, this looks yummy!!!
I think I will use it as topping on banana icecream and maybe make a few balls and dehydrate them, see how that goes.
If I use almond milk for this, what do I do with the rest? I mean: is the fat content so low, it is o.k. to use it in bigger amounts?
I have been keeping my diary in Cronometre to get a feel of the fat I eat. Seeing there is fat in fruits and vegetables, sometimes even saturated fats, I have been avoiding nuts and seeds, nut milks, so as to keep my fat intake low. Once you make almon milk or open a store bought pack, it won’t keep very long. How do you solve that?

I was reading through your past posts to catch up on all the info. I am in November 2013, so still a while to go 🙂 but I did think to myself that you live in a lovely area. The houses are free standing (ours are all built in a row) and they are so pretty. Your new porch is so romantic. We don’t have that in The Netherlands, but we all dream of them 😉

I hope the move goes well and that it doesn’t wear you out.

Hugs,
Véronique

By: moonwatcher

moonwatcher — Sun, 15 Jun 2014 04:18:12 +0000

Thanks Gena! Here’s to our delicious desserts made of mish mosh with no particular precision. 🙂 Mish mosh–love that phrase!! 🙂

By: Gena

Gena — Sun, 15 Jun 2014 03:41:16 +0000

I love how easy this recipe is! Many of my desserts feel sort of haphazard — a mish mosh with no particular precision — and they’re often the most delicious.

By: moonwatcher

moonwatcher — Sun, 15 Jun 2014 00:18:00 +0000

Hi Kelly! Thanks for your question. dehydrated buckwheat groats are simply raw buckwheat groats that have been soaked overnight, rinsed, and then dried in the food dryer or dehydrator (hence the name) for another 8-10 hours. It’s something you have to do at home, which I have mentioned in other posts. Here’s where I first learned how to do it on Choosing Raw blog: http://www.choosingraw.com/buckwheat-cereal-and-almond-milk/. It makes the groats easier to digest and gives them a soft crunch. Very tasty! You could probably try and do them in a low oven if you don’t have a food dryer, but not for nearly as long–maybe not even an hour. I’ve never done it that way, though, I’m just going on what I’ve read. There might be something in that link about it. Hope this helps!

ps: thanks too for nice words about vintage homes in Moscow–there are some really lovely ones here. 🙂

By: Kelly

Kelly — Sat, 14 Jun 2014 22:38:26 +0000

What are dehydrated buckwheat groats? I have only seen the regular kind. Absolutely love the pic of you and Romeo on the porch! What a lovely house! Someday, I will drive through your town just to see the the lovely vintage homes:)

By: moonwatcher

moonwatcher — Fri, 13 Jun 2014 17:33:49 +0000

Thanks for posting this, Deb–it makes perfect sense. I suspected anyone using cocoa powder would have to add sweetener. Carob is naturally sweeter than cocoa. So glad you tweaked to your satifactions and found them “fab”–Yay!! 🙂

By: Deb

Deb — Fri, 13 Jun 2014 17:18:09 +0000

I made these and they are great, but I had to add some sweetener. I don’t know if Dutch cocoa is different from carob, but without sweetener I was a bit overwhelmed with the bittrness of the cocoa taste. Make sense? But they were really fab.