This is a really handy one to keep in your kitchen for breakfast. It’s so quick & simple to make, tastes great and is gluten free!
3 cups of buckwheat
1 cup of desiccated coconut
1 1/2 tsps of cinnamon
1/2 tsp of cardamom
2 handfuls of hazelnuts
2 handfuls of almonds
12 medjool dates, chopped
6 tbsp coconut oil
3/4 cup boiling water
Pre heat the oven to 180C
In a large pan heat the coconut oil and put to one side.
Mix together all of the ingredients (except the water) in a large bowl and then add to the pan of melted coconut oil and stir so that everything is coated in coconut oil.
Take one or two baking trays and place the mixture on the tray(s) and sprinkle over the boiling water and cook in the oven for 15 minutes, then remove from the oven and give it a shake up before cooking for another 10 minutes or until it looks golden & tastes great!
Make sure you let it cool before you put it in an air tight jar to store!
Serve with yoghurt (coconut yoghurt is a great one if you’re dairy free) and berries!
Check out all my other recipes here