2 c sprouted buckwheat (you may need more if your groats are especially moist)
2/3 c blueberries
2T maple syrup (or other liquid sweetener)
1T whole flax seeds (not meal)
additional blueberries for garnish
Process buckwheat groats in a food processor or high-speed blender. (I used my Vitamix because I’m at odds with my food processor. More on that later.) Add blueberries, maple syrup, and salt. Process/blend to combine. Move mixture to a bowl and stir in flax seeds.
Scoop about 1/4 c mixture onto a paraflex sheet and flatten to about 1/4 inch thick. Repeat with remaining mixture. Make a hole in the middle of each bagel with your finger (or a spoon if you’re more polite than me – ha ha) to make your bagels look more bagel-like. My mixture made four large bagels.
Dehydrate at about 115F for 2-3 hours, or until you can easily lift bagels off the paraflex sheet. Flip bagels over onto mesh screen, top with whole blueberries if desired, and return to dehydrator until dry but pliable: 6-8 more hours.