I did the "buckwheat crunchies" and these are an absolute winner with me. Anything new to do with buckwheat and I'm keen. Not so much sharing to be done there though, you'll have to get the book. Something else raw I discovered though, not from that book and I feel like I can share just because it's not really a recipe: cashew nut salad dressing. This is my new go-to dinner when there's nothing filling to pop in the salad besides the obvious olive oil: a small handful of cashews tossed in the coffee grinder, seasoned with spices to taste, a tablespoon apple cider vinegar and mixed with water until desired consistency. My favorite combination of spices right now is plenty of turmeric, slightly less ground cumin and a bit of nutmeg. Turmeric is so good, and healthy to boot - just look at all the good reasons to eat turmeric here.
Having already assigned the oven to hours on end at a low heat for the crunchies I thought I'd make some granola while I was at it and made Raw Maple Flax Granola from sweet beet and green bean. This recipe is exceedingly simple and as it turns out - really delicious. I ended up mixing the two for breakfast - I'll add berries for more fruity sweetness when I want. I used buckwheat flakes in stead of oats, and yelllow flax because I think they have a milder taste than the brown ones. Oh, and I completely ruined the concept by using a drizzle of agave rather than maple syrup - is it another case of me living in Denmark or is that stuff mind-numbingly expensive everywhere?