This is a delicious alternative to a well-known breakfast cereal, but my version has the added benefit of protein, healthy fats, fibre and a bundle of nutrients.
Serves: 8–10
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Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup almond butter
- ¼ cup rice-malt syrup
- 1–2 tbsp maple syrup
- ¼ tsp sea salt
- ½ tsp vanilla
- 1 cup buckwheat
- ½ cup almonds, roughly chopped
- 1½ cups brown-rice puffs (or millet or quinoa puffs)
- 1 cup desiccated coconut
- ½ cup raw cacao powder
Method
- Preheat oven to 150°C.
- Combine almond butter, rice-malt syrup, maple syrup, sea salt and vanilla in large bowl.
- Add remaining ingredients and mix well to combine — I find this easiest using my hands — to make sure everything is coated.
- Line baking tray with baking paper and spread mix on top.
- Transfer to oven and bake for 15–20 mins until nuts and coconut are just starting to brown.
- Remove from oven and allow to cool completely.
- Keep in airtight jar.
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