Buckwheat. It's a seed (not a grain--though it's often sold as one--and no relation whatsoever to wheat) that is a complete protein.
I soak raw hulled buckwheat for 2 hours, then rinse and drain well (to rinse off the mucilaginous gel that forms), then let sprout for about 6 hours. Then I dehydrate as-is, or pulse briefly in a food processor with a sweetener (dried fruit, agave--though I'm limiting that--maple syrup or yacon syrup) and some cinnamon (until it is mixed, but the buckwheat is still in large pieces) then spread on a non-stick sheet, score into triangles, and dehydrate for 6-8 hours. I break it up into chunks and serve with raw almond milk (an easy way to make this is to blend 1 T raw almond butter with 1 cup water, then strain to remove the pulp), or eat as a snack. It stays crunchy in milk, much like Grape Nuts!
You can also just cook it.
