I like to make a big batch of these and store them for future use.  They are easy, versatile and store well  for long periods of time.  They  add a wonderful crunch to biscuits and are just as good ground to flour for use in pancakes.  Me personally, I like them as pictured alongside some poached pears whereas the boys think they are pretty neat sprinkled over some homemade beet ice cream with orange.  I should also mention they aren't bad with almond milk either.  If you don't have a dehydrator don't worry, simply set your oven to its lowest temp possible and cook until dried and crunchy bearing in mind that cooking time will be less than in a dehydrator due to temperature variations.  

2 cups buckwheat groats

Soak the groats  in a large bowl with three times the amount of water added overnight

Rinse well the following morning by placing the soaked buckwheat in a strainer and rinsing under cold water then drain

Spread evenly on a dehydrator tray and dry at 40 degrees celcius  (104 degrees farhenheit) for 3 – 5 hours or until completely dry

Mix them around every now and again to ensure even drying

Store the buckwheat crispies in an airtight glass jar for several months

1 pear, sliced evenly, seeds and core removed

1 cinnamon stick 

1 star anise

Place pear slices into a small heavy based saucepan with about a 1/4 - 1/2 cup water 

Add the cinnamon stick and star anise and gently cook over a low to medium heat until soft approximately 10 mins

remove the cinnamon stick and star anise and spoon the pears over buckwheat crispies, oats or yoghurt

i like to reserve the poaching liquid for use in cakes and muffins for added flavour

Spoon a layer of yoghurt into a glass followed by a layer of buckwheat crispies, then poached pears and repeat before topping with coconut, chopped walnuts and a drizzle of poaching liquid or maple syrup