These minted buckwheat crispies are so delicious in dark chocolate – check out my Dark Chocolate Mint Crisp Bar. I developed the recipe years ago as an inclusion for chocolate and still use them today. Not a fan of mint? These crispies can be altered from mint by simply changing the flavours and sweeteners you use. I’ll explain…
In this recipe we use xylitiol as the sweetener for a few reasons. One is to keep the mint crispies light in colour and to use a sweetener that doesn’t have a deep flavour. Coconut sugar, for example would not allow the mint to shine like xylitol does. In the same way, you’d use xylitol or raw cane sugar if you wanted to use flavours like lemon, orange or raspberry.
However, if you wanted a more caramely feel, you’d use coconut sugar, maple syrup and flavours that encourage that type of taste. So, vanilla, caramel or butterscotch medicine flower extracts, tamari, etc…
Hopefully you can get a sense of how versatile this base technique is and how to adapt the recipe to suit your tastes.
- 200 g buckwheat sprouted until a tail just emerges
- 100 g xylitol powdered
- ½ cup packed mint chiffonade cut
- 15-20 drops peppermint essential oil
- pinch celtic sea salt
- Using your hands mix all ingredients in a medium mixing bowl very well.
- Spread the mix onto a mesh dehydrator sheet and dry for 12-20 hours or until completely dry.
- Store in a glass jar for up to 6 months.
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