Your whole food, plant-based life.

Raw Buckwheat Treats

One of the best things about starting this blog has been meeting all of the wonderful people out there who have become readers! Caleb Simpson, photographer and rock climber extraordinaire, has made quite a few recipes from the site and always provided great feed back. The other day, he e-mailed me to let me know that he had made a really good snack that every one loved. Thus was born THE GUEST BLOG!


Caleb is an active rock climber (how about some pictures of that, Caleb) who is alway looking for compact, raw foods to carry along with him. Since they often hike in to the spot there they are going to climb, the weight of what he carries is important. He tried purchasing some raw granola, which worked well but the $7 price tag was more than he wanted to spend. But he fell in love with the idea of the granola because it was packed with so many calories and still so light. So, he decided to make his own! He says, “This recipe is fairly inexpensive to make compared to the $7 store bought bag. It’s great for snacking on, and you can use the crumbs that break off in the bag as cereal. This raw, energy packed treat will now be a staple good on all my rock climbing and backpacking trips.” You can see Caleb’s blog at:


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  1. Jen wrote on December 5, 2010

    Does anyone know of a (fruit?) substitute for the dates to sweeten recipes? I have severe adrenal fatigue and can’t have high potassium foods. I can have agave, but a lot of recipes use both. I appreciate the help!!

  2. Samali de Tissera wrote on July 26, 2010

    Are there any problems with eating buckwheat flour raw?

    • Susan wrote on July 26, 2010

      I have no experience with raw buckwheat flour. I would sprout the buckwheat before I would make the flour.

  3. Caleb wrote on March 30, 2009

    For those interested in knowing sprouting the buckwheat grouts changes the taste of the original recipe. I tired them sprouted this weekend and while I still liked them I prefer un-sprouted, but of course they are more nutritious sprouted, so prepare how you like best! 🙂 Basically the taste of the sprouts overpowered the seasoning.

  4. Kelly wrote on March 10, 2009

    Guess what I’m making this weekend. They look great.

  5. Eva wrote on March 7, 2009

    Hi Caleb,
    have you also tried sprouting the seeds and nuts? I just made a batch of sprouted (and dehydrated buckwheat groats and barley) and thought they would be wonderful in these. I will give them a go with sprouted seeds/nuts (seems to agree better with my tummy hehe.

    Thanks for the wonderful recipe.

  6. Caleb wrote on March 3, 2009

    Nika, the wheat berries were sprouted, but not the grouts, but you could always sprout them as well. I may try sprouting some more of them next time, especially the grouts.

  7. nika wrote on March 3, 2009

    are any of those grains sprouted?

  8. Lauren wrote on March 3, 2009

    Those look out of this world..amazing!!! 🙂


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