Maple Cinnamon Buckwheat Crispies

2c. Buckwheat Groats, soaked for at least 1 hr. (will yield about 3.5 c.)

3/4 c. maple syrup

1.5 t. vanilla extract

1 t. ground cinnamon (can replace with 2 T. cocoa powder for cocoa crispies)

2 t. salt

Rinse buckwheat with water to get rid of the starchiness.

Place all ingredients in food processor till well combined and not totally pureed.

Thinly spread (~1/4 in.) mixture onto teflex trays or parchment paper and dehydrate at 115 degrees F till top is dry (8-12 hrs), peel of teflex or paper and flip over crispies. Dehydrate for a few more hours till dry and crunchy. Break into pieces and store in the fridge. Will keep for a few weeks (mine only last for a few days!).