• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Easy Plant-Based Recipes | realrawkitchen
  • About
  • Recipes
  • Contact Me
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Medium
    • Pinterest
You are here: Home / Breakfast / RECIPE: sprouted buckwheat cake donuts

RECIPE: sprouted buckwheat cake donuts

Originally Published: Jan 23, 2014 ❀ Last Updated: Jul 11, 2020 by realrawkitchen ❀ This post may contain affiliate links ❀ This blog generates income via ads ❀ Leave a Comment

I have been holding onto these for awhile and I’m not sure why. I was saving them, waiting for something special to bring them out. But now I realize this is silly and that it’s time. These donuts need to be had and you all must get this goodness into your repertoires, stat.

I frequently mention my complete relief when my SO approves something I’ve made and I think I should probably note that this is not because I have him on a pedestal nor do I have an I-am-nothing-but-a-food-scientist-without-his-approval stance.

In reality, it is an accomplishment because when we very first started dating he thought this whole lifestyle was absurd. “Pretentious!” he would shout. He didn’t want any part of it. Any raw foodie he had ever met in his past was weird, pretentious, shallow, and apparently also connected to a very superficial spirituality (“wtf is ‘enlightenment’ anyway??”). How he came to this conclusion I have no idea. It felt sort of reminiscent of a bad experience or a raw food meal gone bad. Though I don’t blame him .. he lived in LA for a few years and you’re bound to meet some ex-normal-people that turned into LA-weirdos. It happens.

So when we met he was not at all about this raw food thing. I, however, was. I was enamored, obsessed, and completely driven to submerse myself into the culture. I played with the food for quite some time before coming out to him as a “raw foodie” and it was mostly because I wanted to be able to prove to him that the food could be good and I could still be a good person. No pretentious attitude. No shallow affiliations. And certainly no bullshit spirituality.

So when he asks me to make him a raw dish, a green juice, or asks me about my thoughts on meditation and vision boards I can’t help but squeal (on the inside) with excitement. Of course I try to act completely nonchalant like our conversations are just a typical part of marriage, but on the inside all I can think about is how I’ve won. I’ve proved to him that this lifestyle is fantastic .. not because he needs to be a raw foodie, but because he loves one and also loves that aspect about me. And that is how I know a recipe is good. If the avowed-raw-foodie-hater passionately loves me–a devoted raw foodie–as well as my food .. well then, yes, I’ve won, indeed.

Sprouted Buckwheat Cake Donuts

makes 4

Ingredients
  • 1 cup dry buckwheat, sprouted
  • 2 cups shredded, unsweetened coconut
  • 1 apple, grated
  • 5 medjool dates, soaked and pitted
  • 1/2 t cinnamon
  • 1/4 t vanilla
Instructions
  • Combine everything in a food processor and process until a sticky dough forms. 
  • Wet your hands and then split the dough into four equal parts (more or less depending on how many donuts you want).
  • Using your hands, roll each part into a ball and then use your thumbs to dig a center out of the ball. Continuously use your hands to smooth together the dough as you dig a hole in the center. This gives it the donut shape.
  • Place on a mesh liner in a dehydrator and dehydrate at 145 for 3 hours. You can use lower temps for longer periods, just look for a hard outside and cakey inside.
  • Top with your favorite frosting and enjoy! (here I used a cinnamon date paste (soaked dates, water and cinnamon blended) along with a vanilla coconut frosting (coconut butter, vanilla, coconut nectar).

Filed Under: Breakfast, Raw

Previous Post: « What I’m Reading Now: taking charge of your fertility
Next Post: RECIPE ROUNDUP: january 24, 2014 »

Reader Interactions

Comments

  1. Raquel

    January 23, 2014 at 9:29 pm

    OMG! I have all the ingredients at home! I´m going to soak the buckwheat right now. THANK´S!

    Reply
  2. realrawkitchen

    January 24, 2014 at 3:06 am

    yayyyy!!! I hope you like it!! Let me know if you make any fun icing for it! 🙂

    Reply
  3. Dina

    January 25, 2014 at 12:23 am

    i would love a healthy doughnut!

    Reply
  4. Raquel

    January 25, 2014 at 6:07 am

    As this is my first dehydrator http://www.amazon.es/Clatronic-DR2751-Deshidratador-DR-2751/dp/B001J6771E (quite little, actually, but it works) I´ll make cookies (and not donuts) with your recipe (no icing this time, I think the recipe will turn sweet and delicious enough!). I´m sure I´ll buy in the future the Excalibur. Is that what you have?

    Reply
  5. Rachel @ Bakerita

    January 25, 2014 at 9:21 pm

    These look delicious, and I love how simple they are to make and how few ingredients they use!

    Reply
  6. realrawkitchen

    January 26, 2014 at 8:09 pm

    Cookies would be fantastic! I do have an Exaclibur. It holds 5 trays. It's a pretty standard dehydrator and works wonderfully for things like this.

    Reply
  7. realrawkitchen

    January 26, 2014 at 8:11 pm

    oh my goodness wouldn't we all?? This is no Krispy Kreme but it sure is a nice treat 🙂

    Reply
  8. realrawkitchen

    January 26, 2014 at 8:12 pm

    Thank you Rachel! That is usually my standard for recipes: as few ingredients as possible. Every once in awhile I go crazy with a complex recipe but not often because I don't have much time for them and I bet not many other people do either.

    Reply
  9. Anonymous

    May 15, 2014 at 5:22 pm

    Dear Rachel, I have a problem and the hope that you could help? I have been raw since January, and acquired a dehydrator. The first half dozen times I made cookies, they had a moldy taste so I had to toss them, coconut cookies had developed alcohol, I tossed them as well. I haven't touched my dehydrator for two months, but I don't want to give up. I then read that some people turn theirs up very high for the first hour, so any mold and bacteria will be dead when they turn it down to 110°F again (which is in the perfect range for microorganisms to develop and in turn ruin your food), which is the temperature food can be heated up at most and will still be raw. (In the first hour, the food itself doesn't heat up to more than 110°, it would take longer, so it's still raw). I tried out this method and my cookies tasted just fine, but I was so paranoid I couldn't really enjoy them as I was busy searching for hints of a moldy or alcoholic aftertaste.
    But now I have stumbled across this recipe and really want to try it, but I see you turn your dehydrator to 145°? I am confused, isn't that too warm for the food to still be raw? Excuse me if I sound like a dimwit or if that has been asked before, I am genuinely confused (and as said, searching for a solution to my problem, which simply keeping up a higher temperature like you do would be, I guess).

    Reply
  10. realrawkitchen

    May 20, 2014 at 7:44 pm

    No dimwit at all!! That's a great question and one I found myself pondering in the beginning, as well. The point of raising the temps to 145 is to avoid the problem of having soiled food that is moldy or fermented. The higher temperature "cooks" it enough to kill off bacteria but supposedly not enough to heat the internal temperature past the magical 115 degrees. That is the claim. As for me? I'm not too picky and if this isn't technically raw then no problem. I just think it's fun and also better without mold 😉 Do what works for you! Forget everything else. Don't like the mold but don't want to go above 145? Then maybe avoid dehydrated foods .. that's what I do for the most part. Plus, dehydrated foods are never quite as good as fresh food, to me anyway, so it's no problem at all 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

vegan sweetener guide

hey 👋

I'm Kiki. I am a pretty basic plant-based chick that does yoga and all the things. I try to have as little impact on this planet as I can and I share all the ways I do it here with plant-based vegan food, eco-friendly sustainable living, home gardening, and homemade all natural everything.

I truly believe that if we all do all of the 'little things' then it will add up to make a big difference. I'm so glad that you're here to join me in doing lots of little things.

Let's dig deeper ↠

let’s connect

  • Email
  • Facebook
  • Instagram
  • Medium
  • Pinterest

subscribe

for your weekly fix of recipes, DIY remedies, yoga, and gardening.

Around The Blog

  • About
  • Disclosure
  • Recipes
  • Contact Me

RECENT POSTS

vegan pumpkin chili

RECIPE: sweet and spicy pumpkin chili, cooked

happy hormones

REVIEW: Happy Hormones by Kristy Vermeulen ND

RECIPE: spicy tomato and herb sauce, cooked

RECIPE: healing turmeric smoothie

disclosure

  • The ads you see generate revenue for me. This is not my livelihood but I do get some change from the ads.
  • If you make a purchase through the Amazon recommendations I make a small percentage from the purchase at no cost to you.
  • Sometimes I receive free samples from companies in order to review for you. I never recommend something that I would not use, myself. I am very protective of my brand and image and feel very strongly about only recommending items I believe in!

Footer

We had to thin out our carrots and we pulled all t We had to thin out our carrots and we pulled all the beets, which only ever amounted to little nuggets with long leafy tails.⁠
⁠
We roasted the mini carrots and used the tops to make pesto 🤤⁠
⁠
I sautéed the beet tops with mushrooms, like you’d make collard greens.⁠
⁠
It was a very sophisticated and delicious dinner that I grew myself 🧑🏽‍🌾 and I can’t believe that I’m actually living the life I always dreamed of 💫✨⁠
⁠
Hope you are all well and safe ❤️
Making offerings to #gangama in Rishikesh before t Making offerings to #gangama in Rishikesh before the whole world shut down.⁠
⁠
Millions of people from all around India (and the world!) visit the Ganges River, a sacred river that flows from Shiva's head and out to the Himalayas.⁠
⁠
It is believed that bathing in her water is the way to salvation, a way to clear karma, sins, and attachment to this world.⁠
⁠
Every day, millions of people pray to the river, sending their blessings through the water to be sent through the country, one winding mountainside at a time. To bathe in it is to bathe in prayer.⁠
⁠
May you find salvation wherever you are 🥰🙏
I haven't been on here much lately. And before tha I haven't been on here much lately. And before that, I wasn't on here for years and years.⁠
⁠
I mostly just don't like being online cuz it's what I do for work, so when my workday is done, I set my phone down and forget about it until the next morning. ⁠
⁠
And I'm definitely not trying to slow down the food-to-mouth process by taking pictures. But if I don't post and comment 24/7, then will Instagram even see it? Will anyone notice? What if I want to build a following, then what? I'm a slave to engagement for the rest of my life until I die? 🤯⁠
⁠
Social media is a fun way to connect with people from all over the world but gets in the way of connecting with the world right around me.⁠
⁠
In the meantime, here's a sloppy pic of #bananaicecream with #rawcacao and strawberries. This is the kinda #rawfood I like 😋
Don’t mind me, just over here eating homemade co Don’t mind me, just over here eating homemade coconut yogurt with #rawnola and lots of peanut butter. You know, the usual 💁🏼‍♀️
#801010 with a view 😍⁠ ⁠ Tropical fruit is #801010 with a view 😍⁠
⁠
Tropical fruit is my favvvorritteeee omg I don't think I could live without it. It makes it super easy to be #rawvegan 🤤⁠
⁠
When your food is so vibrant and full of life, you can't help but be the same.
I like having green juice on an empty stomach. I k I like having green juice on an empty stomach. I kinda naturally practice intermittent fasting by not eating until noon or 1 p.m. each day. Sometimes, when I'm hungry during that time I opt for a juice. This class green juice is 👌⁠
⁠
❀❀❀❀❀⁠
⁠
•RECIPE•⁠
1 cucumber⁠
1 inch of fresh ginger⁠
4 pink lady apples⁠
1 lemon⁠
1 stalk of celery⁠
⁠
•INSTRUCTIONS•⁠
↣option 1: run through your preferred juicer and enjoy😋⁠
↣option 2: blender with a little bit of water, then strain through a nut mylk bag. then enjoy 😋
follow me on Instagram

around the blog

  • About
  • Disclosure
  • Recipes
  • Contact Me

my favorites

vegan pumpkin chili
happy hormones

Copyright © 2021 · Real Raw Kitchen