If you like mint chocolate, you're going to love these minted buckwheat crispies. I developed them years ago as a texture in chocolate and still use them today. These crispies can be altered from mint by simply changing the flavours and sweeteners you use.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.
Ingredients
200gbuckwheatsprouted until a tail just emerges
100gxylitolpowdered
½cuppacked mintchiffonade cut
15-20drops peppermint essential oil
pinchceltic sea salt
Instructions
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.